Cooking time: 15 min
If you buy fresh prawns, cut the head and remove the shells and the intestines, if the prawns are frozen, thaw them properly according to the instructions on the package. Once they are defrosted, dry with kitchen towel. Remove the intestines as well.
Peel the garlic and slice thinly. Pour a generous glug of extra virgin olive oil in a frying pan. On medium heat, fry the sliced garlic until golden, then remove them and keep them in a pan.
In the same extra virgin olive oil we fried the garlic, fry the prawns. Season them with a pinch of salt. In a high heat, fry them lightly on both sides (they should not be raw but not well done as they will become dry). Once they are cooked, pour the prawns with the extra virgin olive oil used for frying, in the pan with the golden garlic. Add the bird´s eye chilies and cook them in a low heat for 10 to 15 minutes.
The prawns with garlic must be served warm. This is a dish you can serve in plates to share rather than in individual ones. The traditional plate used in Spain to serve this tapa is clay bowls as they keep the warm for a long time.
To plate, chop a little bit of parsley and sprinkle over the prawns. Serve with some pieces of bread to dip in the extra virgin olive oil as it keeps all the aromatic flavour of the garlic and the chilies.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
