Gambas al ajillo

Preheat the oven to 150°C

Remove the papery outer skin of the heads of garlic and cut off just enough of the top of the garlic bulb so that the insides of the garlic cloves are exposed. Drizzle each head of garlic with some olive oil and wrap in foil

Roast in the oven for 1–2 hours, or until the garlic is soft and sticky

Using a small hand/stick blender, blend the roasted garlic flesh (squeezed from the bulb into a bowl or blender jug), paprikas and chilli with a dash of water to a paste. Slowly add the olive oil whilst blending to emulsify it into a thick sauce, adding water to thin it out if needed

Once you have added all your oil, adjust the seasoning with lemon juice and salt. You want this to be extremely punchy, almost too acidic and salty, so it seasons the prawns well

Skewer your prawns on a large metal skewer – this will stop them from curling – and prepare a charcoal grill or barbecue

Cook your prawns on a low heat over hot coals for approximately 2 minutes either side, trying not to colour them. You can check the prawns are cooked by removing the skewer from the prawns and feeling the temperature of the skewer. It should be uncomfortable to touch but not too hot!

Finally cover your prawns with the dressing with their shells on, and get ready to peel with your hands and get stuck in