# Spanish Garlic Prawns > [!metadata]- Metadata > **Published:** [[2026-08-15|August 15, 2026]] > **Key Ingredients:** Garlic, Prawns, Olive Oil, Chilli Flakes, Paprika > **Tags:** #🌐 #recipe #spanish #tapas #seafood ![[00 - Meta/Attachments/Recipes/spanish-garlic-prawns-1.jpg]] ![[00 - Meta/Attachments/Recipes/spanish-garlic-prawns-2.jpg]] Prawns sautéed in olive oil infused with garlic and chilli, finished with a squeeze of lemon and a sprinkle of paprika and parsley. A classic Spanish tapas dish that comes together in under 10 minutes. ## Preparation Time - **Prep**: 5 mins - **Cook**: 5 mins - **Total**: 10 mins - **Servings**: Serves 2 as a starter or 4 as part of a tapas selection ## Ingredients - 4 tablespoons good quality extra virgin olive oil (Spanish, if possible) - 4 cloves garlic, finely sliced - ½ teaspoon chilli flakes - 200 g raw prawns - Salt and pepper, to taste - Juice of ½ lemon (plus lemon quarters for garnish) - 1 teaspoon paprika - 1 tablespoon parsley, finely chopped ## Instructions 1. **Infuse the Oil**: Put the olive oil into a cold frying pan and add the sliced garlic and chilli flakes. Place over medium heat and let the oil gently heat until sizzling, then cook the garlic for 1 more minute — taking care not to let it burn. 2. **Cook the Prawns**: Add the prawns, bring back to a sizzle, and cook for about 3 minutes, stirring a few times, until pink all over and starting to curl. 3. **Season**: Season with salt and pepper, then squeeze over the juice of half a lemon. Stir once more and turn off the heat. 4. **Finish**: Sprinkle with paprika and finely chopped parsley, then serve immediately while still sizzling. 5. **Serve**: Enjoy with crusty bread and a glass of Fino Sherry for a starter, or as part of a selection of tapas. ## Notes - **Storage**: Best eaten fresh — not suitable for freezing, as reheating makes the prawns tough. - **Olive Oil**: Use good-quality extra virgin olive oil and don't skimp on the quantity; it's key to the dish. - **Heat Level**: Adjust the chilli flakes to taste. - **Serving**: Crusty bread is ideal for mopping up the garlic-and-chilli oil.