8 large raw shell-on king prawns, from sustainable sources

3 cloves of garlic

1 fresh red chilli

a few sprigs of fresh flat-leaf parsley

50 ml olive oil, ideally Spanish

½ teaspoon smoked paprika

1 lemon


1. Remove the heads and tails from the prawns before peeling them. Pull out and discard the dark vein by running the tip of a knife down the backs of the peeled prawns.

2. Garlic should be peeled and finely chopped with the chillies (deseed if you like). Pick the parsley leaves and carefully cut them.

3. Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan set over medium-high heat, then add the garlic and chilli and cook for 30 seconds to flavour the oil before stirring in the paprika.

4. Cook for 2 minutes on each side, or until cooked through, adding the majority of the parsley while turning the prawns.

5. Squeeze half of the lemon juice into the dish, then take it off the heat and add the remaining parsley and a bit of salt.

6. Serve hot with warm crusty bread and the leftover lemon wedges for squeezing over, as well as a glass of fine Spanish wine.


Calories- 281- 14%

Fat- 25.6g- 37%

Saturates- 3.7g- 19%

Sugars – 0.7g- 1%

Salt- 0.8g- 13%

Protein- 10.8g- 22%

Carbs- 2.2g- 1%

Fibre- 0.4g

Also Read: Best Nutrient-Filled Vegetables You Must Eat