Sizzling Spanish Garlic Prawns - Tapas Style

“Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!”

Ingredients Nutrition

  • 900 g raw king prawns, peeled and butterflied
  • 44.37 ml parsley, chopped
  • 4.92 ml chili flakes (smoked paprika) or 4.92-9.85 ml pimentos (smoked paprika)
  • 59.16 ml olive oil
  • 4-6 garlic cloves, thinly sliced
  • 59.16-88.74 ml dry sherry, fino is good


  1. Heat the oven to 220C/fan 200C/gas 7.
  2. Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
  3. Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
  4. Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
  5. Sprinkle with the parsley and serve with crusty bread & lemon wedges.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a