Gambas al Ajillo with Prawn-Shell Oil

Method

1. Twist off the prawn heads and peel the bodies, keeping all the heads and shells in a bowl. Make a shallow cut along each back and pull out the dark vein. Pat the prawns very dry with kitchen paper and sprinkle with salt.

   Add in this stepWhole prawns (shell and head on) 300 gSalt ½ tsp

2. Toast the baguette slices in the dry skillet over medium heat for 2 min, turning once, until golden marks appear. Work in batches if they do not all fit, then set aside.

   Add in this stepBaguette (1.5 cm slices) 120 g

   medium heat

3. Put the olive oil and the prawn heads and shells in a 20 cm skillet and cook over medium-low heat for 6 min. Press the heads firmly with a spatula to squeeze out their juices; the oil will turn orange and smell sweetly of shellfish. Lift out every head and shell with a slotted spoon.

   Add in this stepExtra virgin olive oil 120 ml

   medium-low heat

4. Add the garlic and chili to the prawn oil and cook gently over low heat for 5 min. You want small, lazy bubbles around the garlic and a pale gold colour, nothing darker.

   Add in this stepGarlic (cloves, sliced) 8Dried chili (peperoncino) 1

   low heat

5. Lay the prawns in a single layer and cook over medium heat for 2 min until the undersides turn pink, then flip them. Sprinkle over the smoked paprika, pour in the wine and cook for 1 min more, until the prawns are opaque all the way through. Turn off the heat straight away.

   Add in this stepSmoked paprika ½ tspDry white wine 30 ml

   medium heat

6. Squeeze in the lemon juice, scatter over the parsley and swirl the pan so the oil and juices loosely blend. Finish with a pinch of flaky salt and serve in the pan with the toasted bread.

   Add in this stepLemon ½Flat-leaf parsley (chopped) 5 gFlaky sea salt (to finish) to taste