This makes a simple but sensational starter. The name pil pil supposedly refers to the spluttering of the hot oil.

36 large raw headless tiger prawns, defrosted if frozen
150 ml olive oil
3 cloves garlic, crushed
Large pinch dried chilli flakes
Half tsp paprika
Chopped parsley

Peel the prawns, leaving the tail shells intact. Run a knife down the backs of the prawns and remove the black thread if necessary.

Rinse and dry them with kitchen paper and put them in a bowl with the olive oil, garlic, chilli flakes and paprika. Give them a stir, then cover and leave to marinate in the fridge for at least an hour.

Put four small oven-proof dishes in the oven to heat. Strain the flavoured oil from the prawns into a large heavy frying pan and heat it until it’s shimmeringly hot but not quite smoking, then add the prawns and cook quickly over high heat, turning them until they all turn pink.

Divide the prawns and oil between the hot dishes, sprinkle with parsley and serve immediately with chunks of bread to mop up the juices. (Serves four)