Gambas al ajillo

Begin by peeling the prawns carefully, leaving the delicate tails intact to add a touch of elegance and ease when eating. Use a cocktail stick to gently remove the digestive tracts for a clean, fresh taste. If you prefer a more rustic approach or are using a frying pan instead of a terracotta pot, you may cook the prawns whole in their shells to intensify their natural flavor. Lightly season the prawns with sea salt to enhance their sweetness. Next, place the sliced garlic cloves, good quality olive oil, and fiery cayenne peppers into a flameproof terracotta pot or frying pan. Set it over high heat, allowing the garlic to infuse the oil until it starts turning a beautiful golden color — this fragrant step is key to building your dish's irresistible aroma. Once the garlic is golden and fragrant, add the prawns promptly, cooking them for 1-2 minutes on each side until they turn a lovely pink and are just cooked through. Avoid overcooking to maintain their tender texture. Finally, sprinkle the dish with freshly chopped parsley for a refreshing burst of color and flavor, and finish with some freshly cracked black pepper. Serve immediately; if using the terracotta pot, bring it straight to the table to impress your guests. Be cautious as both the oil and the pot will retain heat for several minutes. Enjoy this dish while hot, ideally accompanied by warm crusty bread to mop up every drop of the garlicky, spicy oil.