Garlic prawns (langostinos al ajillo) with rice

Ingredients for 4 portions

• 1 kgShell-on prawns, raw, thawed if frozen
• to tasteSalt
• 6 clovesGarlic, finely chopped
• 4 tbspParsley, chopped
• 50 gButter
• 2 tbspOlive oil
• to tasteChili flakes
• 100 mlWhite wine
• 1Lemon, juiced

On the side

• 300 gRice
• 1Lemon, in wedges

Method

1. Cook the rice in plenty of boiling salted water for about 18 minutes, until tender, then drain.
2. Peel the prawns, leaving the tails on. Cut along the back and pull out the dark vein. Pat the prawns dry with kitchen paper and season with salt.
3. Finely chop the garlic and parsley and squeeze the juice from one lemon.
4. Melt the butter with the oil in a large frying pan over a medium-low heat. Cook the garlic and a pinch of chilli flakes for 1–2 minutes without letting the garlic colour.
5. Turn up the heat and add the prawns in a single layer. Cook for 1–2 minutes per side, until pink and just cooked through.
6. Pour in the wine and let it bubble for a minute. Add the lemon juice and parsley and take the pan off the heat.
7. Serve the prawns with the rice, spoon over the garlic butter and add lemon wedges on the side.

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