1 1/2 dl (5 ounces, 1/4 pint) olive oil
4 garlic Cloves, peeled and sliced
1 dried red chili pepper, seeds removed
24 large, raw prawns, peeled
Heat oil in large earthenware casserole or individual ramekins
over medium heat. Add garlic, chili pepper and prawn. Saut,
stirring, until prawns are done, about 3 minutes. Sprinkle
with salt. Remove casserole from flame and immediately cover
with plate. Serve in same dish while still sizzling and uncover
at table. Serve with crusty white bread for dunking.
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information.