Readers recently asked if we had a recipe for this dish, which is probably the most popular tapa in Lanzarote – garlic prawns.
Let’s talk about the terracotta dish first – it’s not essential, but you can buy them all over Lanzarote, and they add an authentic touch.
For 4 servings
200ML of olive oil (not extra virgin)
Large knob of butter
750g raw prawns peeled and de-veined (feel free to butterfly them if you want)
2 small dried or fresh red chillies (leave whole if you don’t like too spicy or slit them if you do)
6 cloves garlic sliced thinly
Teaspoon paprika (smoked if you can get it)
Juice of lemon
Finely chopped bunch of parsley
1/ Heat the terracotta bowl (or any oven proof dish) in a very hot oven.
2/ Put the oil in a pre heated frying pan on high heat.
3/ Add the prawns, garlic and chilli and cook for one minute at high heat. You want to JUST cook the prawns without turning the garlic brown. Add the butter and paprika and stir.
4/ Put your very hot dish on the table (remember to use a mat!)
5/ Carefully pour the ingredients from the pan into the hot dish.
6/ Add the lemon juice (It will sizzle!) and sprinkle over the parsley.
Serve with chunks of good bread, and use them to dip into the oil and scoop up the garlic!
Lanzarote’s favourite – garlic prawns!
And here’s a Sangria recipe to go with them.
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