Hojiblanca García de la Cruz EVOO recommended
- 200g of prawns.
- ½ chilli.
- ¼ teaspoon salt
- 2 cloves of garlic.
- 1 tablespoon of chopped parsley
- 3 tablespoons of García de la Cruz Extra Virgin Olive Oil.
- Cut the chili into rings.
- Heat the García de la Cruz extra virgin olive oil in low-mid flame and fry the sliced garlic and the chilli.
- Add the prawns, season them and let them cook for a few minutes, turning them in the pan.
- Sprinkle with parsley and serve.