Garlic Prawns Tapas

Method

Light Charlie

1. Light Charlie

   Build a medium fire of about half a football-sized pile of good-quality lumpwood charcoal directly on the fire grates and light it. Close the door and bring Charlie up to 220 to 250°C (430 to 480°F). There is no need to wait for the charcoal to burn down to embers.

2. Preheat the dish

   Put a cast iron pan, terracotta tapas dish or shallow roasting dish on the lower rack, close the door and leave it to preheat for 5 minutes.
   5 min timer
   Why this mattersThe lower rack sits closest to the charcoal and gives the fast, direct heat this dish needs. A hot dish means the oil starts working on the garlic straight away.

Garlic oil

1. Infuse the oil

   Add the olive oil, sliced garlic and chilli flakes to the hot dish. Return it to Charlie for 2 to 3 minutes, until the garlic starts to sizzle gently. Watch carefully, as burnt garlic turns bitter.
   3 min timer
   Why this mattersCooking the garlic gently in the oil flavours the whole dish, and that oil is what you mop up with the bread. Take it out as soon as the garlic starts to turn pale gold.

Prawns

1. Season the prawns

   Season the prawns with sea salt, black pepper and a squeeze of lemon.

2. Add the prawns

   Add the prawns to the hot garlic oil along with the sherry or white wine.

3. Cook the prawns

   Return the dish to Charlie, close the door and cook for 4 to 6 minutes, until the prawns turn pink and curl up.
   5 min timer
   Why this mattersPrawns go from tender to rubbery quickly. As soon as they are pink all the way through and curled into a loose C shape, they are done.

4. Toast the bread

   While the prawns cook, toast the bread directly on the racks until lightly charred at the edges.

Serve

1. Finish and serve

   Scatter the chopped parsley over the prawns and add another squeeze of lemon. Serve immediately in the hot dish, with the toasted bread, extra olive oil, flaky sea salt and lemon wedges.