José Pizarro’s Two Ways with Prawns
Simple yet utterly delicious, these two prawn recipes make the best tapas. Choose from either simply seasoned grilled king prawns, or peeled large prawns with garlic and parsley.
Introduction
I think everyone loves prawns, and everyone has their favourite type. These two recipes are my preferred ways to make them, and I just love them like this. I was cooking at home in Talaván some years ago, having a great time with my family. The kids (I still call them ‘the kids’, but the youngest is twenty years old now), couldn’t decide how they wanted the prawns – I’d offered them grilled or al ajillo. I always like to see them happy, so in the end I made them both ways. Both the recipes and methods here are really simple, but they’re also amazing in their own unique ways – a bit like the kids, my nephews and nieces! I don’t have a favourite use here.
Ingredients
| Grilled King Prawns | |
|---|---|
| 12 large | tiger prawns left whole/unpeeled |
| 2 tbsp | olive oil |
| juice of ½ | lemon |
| sea salt and freshly ground black pepper | |
| Prawns with Garlic and Flat-Leafed Parsley | |
| 300g (10½oz) | large prawns |
| 100ml (3½fl oz/scant ½ cup) | olive oil |
| 2 | garlic cloves, finely chopped |
| pinch of | hot smoked pimentón de la Vera |
| handful of | flat-leaf parsley, leaves picked and chopped |
| bread, to serve |
Method
Grilled King Prawns
Prepare a barbecue with good-quality charcoal and light it. Wait until it is really hot. Alternatively, you can heat a griddle pan over a high heat.
Drizzle the oil over the prawns and season generously, then cook on the barbecue or in the griddle pan for 4–6 minutes, turning once, until the prawns turn pink all over.
Transfer to a plate and squeeze over the lemon juice. Serve immediately – and don’t forget to suck the heads to get all their delicious juice
Prawns with Garlic and Flat-Leaf Parsley
Peel the prawns, then run the tip of a sharp knife along the back of each one and remove the vein. Pat them dry with paper towels.
Heat the oil in a heavy-based frying pan over a high heat.
Add the prawns to the pan and cook for 2–3 minutes, or until pink all over, turning once. Add the garlic and pimentón and cook
for a few seconds more, then tip into a warm bowl. Scatter the parsley over the top and toss to coat. Serve with crusty bread.
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