Cooking time: 30 min
Peel the prawns and wash and dry with paper towel. Cut the garlic into fine slices and fry in a pan with plenty of oil, if you like it spicy add the chilli, diced into 2 to 3 pieces. Be careful not to have the oil too high as you don't want to burn the garlic.
When the garlic starts to lightly brown add the prawns and stir, it will only take a few minutes. Add a little salt and sprinkle some fresh parsley on the prawns.
Serve with a fresh salad.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.