Baked Catalan Gambas

Baked Catalan Gambas

Based on a dish I ate at La Boqueria food market, Barcelona. Baked whole king prawns with garlic, lemon, parsley, coriander chilli, paprika and olive oil. Simple but baking the prawns whole brings the best out in them. A real winner, works well with French fries, salad and crusty bread. A finger bowl is a must.

The prawns must be whole prawns, head on with their shells intact for full flavour.

What's needed

Whole king prawns (around six per person)
2-3 cloves garlic sliced thinly into chips
2tsp smoked paprika
Dried coriander
dried parsley
a couple of sprigs of fresh parsley roughly chopped
2 chilli's thinly sliced
A lemon cup into chunks (about eight)
Olive oil
Salt and pepper

Get cooking

1. Lay out the prawns in a large casserole dish or baking tray.
2. Preheat oven to 180 Celsius for fan oven. Adjust accordingly for your oven.
3. Sprinkle the prawns with the paprika, covering all evenly.
4. Distribute the chilli, garlic, lemon chunks and the fresh parsley over the prawns again ensuring roughly even coverage.
5. Drizzle lightly with olive oil, the sprinkle on the dried coriander and parsley (1tsp each). Crack over black pepper and sprinkle with sea salt.
6. Bake the prawns for  approx. 15 minutes. Check on them after ten, once the prawns are deep red and curled round they are done.
7. Serve with French fries, salad and crusty bread. Patatas bravas or Scottish chippy chips work nicely.