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.
  1. Cut the chili into rings.
  2. Heat the García de la Cruz extra virgin olive oil in low-mid flame and fry the sliced ​​garlic and the chilli.
  3. Add the prawns, season them and let them cook for a few minutes, turning them in the pan.
  4. Sprinkle with parsley and serve.