Sizzling prawns with garlic, chilli & olive oil

It's the simple things in life hey. I love a good recipe with only five ingredients. Simon Hopkinson's Roast Chicken, Roasted Piedmont peppers, Spanish tortilla, Crab linguine with chilli & parsley, Steak sandwiches....  And this little corker.

The Spanish call it Gambas al ajillo and it makes an amazing starter or tapas and takes literally minutes. Stolen from Rick Stein's excellent book on Spain.

serves 4 as a tapas or starter

750g raw unpeeled prawns
8 garlic cloves
5g flat parsley leaves
300ml olive oil
2 tsp crushed dried chilli flakes
   or 4 whole small dried piri piri chillies
salt
crusty fresh bread to serve

Peel the prawns leaving the last tail segment in place.

Put the garlic and parsley on a chopping board and 1/2 teaspoon of sea salt. Chop it all into a coarse mixture.

Put the olive oil in a deep frying pan or wok and put on a low heat. As soon as it is hot, add the chilli together with the garlic and parsley mixture and cook gently, stirring until the garlic is sizzling and fragrant.

Increase the heat slightly to medium, add the prawns and cook for 2-3 minutes. Season with more salt flakes and serve with slices of crusty bread.

No photograph because they were gone too quick. Sorry