It is a dish that I love to order in a restaurant in
Barcelona, which is famous for Galicia cuisine (north-western Spain).
Slow-cook (so in a very low
heat) lots of sliced garlic and one chilli in a generous amount of olive oil (not extra-virgin), then raise up the
heat and saute some fresh prawns (pre-salted) until they're about half-way done. Put the prawns in a cray dish and carefully pour in the hot oil until it cover the prawns so that the
heat continues do the cooking. By the time we...
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