Gambas al Ajillo

Peel and devein the prawns, leaving the tails on, then pat them dry on kitchen paper and season them with salt. Wet prawns cool the pan down and end up poaching in their own liquid.

Thinly slice the garlic and finely chop the parsley. Put the olive oil and the garlic into a cold wide pan, or an earthenware cazuela, and set it over a medium-low heat. Let the garlic come up to temperature with the oil for 3 to 4 minutes, until the slices are pale gold at the edges and the oil smells strongly of them.

Crumble in the dried red chillies, add the sweet paprika, take the pan off the heat and swirl it for about 20 seconds so the paprika colours the oil without catching.

Turn the heat to high. Lay the prawns in a single layer and leave them alone for 1 minute, then turn them over. They are done as soon as they have curled and gone opaque right through, around 2 minutes in total.

Pour in the sherry, let it bubble for a few seconds, then take the pan off the heat and scatter over the parsley.

Carry the pan straight to the table while the oil is still bubbling and eat out of it, with crusty bread for the oil.