Garlic prawns are a typical Spanish tapas dish, an essential that is always a success when ordering in a tavern. And, no matter how much we try to put this recipe into practice at home, we never get that juicy and appetizing flavor that they always get in bars. That was at least until we learned Ferran Adrià's trick to achieve an authentic chef's dish, and it turns out that the key is to pay attention to the cooking time of the prawns.
To prepare garlic prawns following Ferran Adrià's recipe, you only need a few ingredients: peeled prawns along with their heads, garlic, chilli pepper and extra virgin olive oil. Chopped parsley is optional and can be added at the end for a more special touch. The preparation is simple and is summarized in five steps, which we detail below.
Ingredients for the receya
- Four peeled shrimp with the heads
- garlic clove
- chili pepper
- Virgin olive oil
- Chopped parsley (optional)
The step by step to get ten garlic shrimp
To begin, we heat a good amount of extra virgin olive oil in a frying pan and, when it has reached temperature, we add the garlic previously cut into slices along with the chilli, allowing both ingredients to brown slightly and perfume the oil without burning. At that moment we add the shrimp heads and cook them for a few seconds so that they add all their flavor to the whole. Next, we add the peeled shrimp bodies and let them cook briefly, just enough for them to begin to brown, before removing the pan from the heat to prevent them from becoming too dry.
With the prawns off the heat, comes one of the key steps of the recipe: with the help of a mortar, we crush the heads directly in the pan to extract their juices and further concentrate the flavor of the oil. Finally, we remove the heads with tongs and stir the entire contents of the pan well, emulsifying the oil with the juice of the heads until we obtain an intense sauce full of flavor that will be responsible for giving personality to the dish.
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