Gambas al ajillo, as my stepfather makes it

40 Argentine wild prawns

1 red chili, finely chopped

1 finely chopped onion

8 garlic cloves in slices

4 sun-dried tomatoes, finely chopped

2 dl olive oil

Fry everything in a frying pan until the prawns change color.

Add in 2 dl fish stock and chopped parsley. Divide into 4 serving forms.

Bread / loaf to dip in heavenly good power.

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