Signature Recipe: José Pizarro's Two Ways With Prawns

“I think everyone loves prawns, and everyone has their favourite type. These two recipes are my preferred ways to make them, and I just love them like this.”

José Pizarro brings the essence of Spain to your home with two delicate prawn recipes. He could never quite decide how to make them, so he would always make them both ways. “Both the recipes and methods here are really simple, but they’re also amazing in their own unique ways – a bit like the kids, my nephews and nieces! I don’t have a favourite here.”

RECIPE 1: THE GRILLED KING PRAWNS

Serves 4 as a tapas
15 minute overall cook time

INGREDIENTS FOR THE GRILLED KING PRAWNS
12 large tiger prawns, left whole/unpeeled
2 tablespoons olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper

METHOD
Prepare a barbecue with good-quality charcoal and light it. Wait until it is really hot.  Alternatively, you can heat a griddle pan over a high heat.

Drizzle the oil over the prawns and season generously, then cook on the barbecue or in the griddle pan for 4–6 minutes, turning once, until the prawns turn pink all over. Transfer to a plate and squeeze over the lemon juice. Serve immediately – and don’t forget to suck the heads to get all of their delicious juices.

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RECIPE 2: PRAWNS WITH GARLIC AND FLAT-LEAF PARSLEY

Serves 4 as a tapas
15 minutes overall cook time

INGREDIENTS FOR THE PRAWNS WITH GARLIC AND FLAT-LEAF PARSLEY
300 g (10½ oz) large prawns
100 ml (3½ fl oz/scant ½ cup) olive oil
2 garlic cloves, finely chopped
Pinch of hot smoked Pimentón de la Vera
Handful of flat-leaf parsley, leaves picked and chopped
Bread, to serve

METHOD

Peel the prawns, then run the tip of a sharp knife along the back of each one and remove the vein. Pat them dry with paper towels.

Heat the oil in a heavy-based frying pan over a high heat. Add the prawns to the pan and cook for 2–3 minutes, or until pink all over, turning once.

Add the garlic and pimentón and cook for a few seconds more, then tip into a warm bowl. Scatter the parsley over the top and toss to coat.

Serve with crusty bread.

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