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Garlic Prawns (Gambas al Ajillo)

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.

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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant Regional Flavors by Janet Mendel

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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.

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