Spanish-style baked prawns

I have fond memories of getting oily-fingered eating gambas a la plancha in Spanish beach bars. This is a variation on that theme, a tasty light lunch or starter, best eaten with a hunk of crusty bread. It only takes about 20 minutes to cook.

Serves 2

300g raw king prawns

2 cloves garlic

Large pinch of chilli flakes

2tbsp dry sherry

Olive oil

Small handful of parsley, chopped


Peel the prawns and butterfly them – slit them down the back lengthways, careful not to go all the way through, remove the vein.

Heat the oven to 220C/fan 200C/ gas 7.

Mix up the prawns, garlic, sherry and 2tbsp of olive oil, and divide between 2 ovenproof dishes.

Cook in the oven for 6-8 minutes until pink and sizzling.

Caramba! Sprinkle with chopped parsIey and dive in. I like to eat this dish with my fingers and mop up the juices with my bread. How about you?

We'd love to know what you think