Chili-Garlic Prawns

• 0.25 cup extra virgin olive oil
• 6 garlic cloves, coarsely chopped
• 1 small red chili, minced, or a good dash of hot red pepper flakes
• 0.75 lb. prawns, unpeeled but deveined
• 0.25 lb. mushrooms, quartered
• 1 Tbsp. chopped cilantro
• Paprika
• Lightly pounded gray or other sea salt

Heat the olive oil over moderately high heat in a shallow oven-to-table earthenware casserole (a cazuela is ideal) or in a skillet.

When the oil is shimmering add the prawns and mushrooms and cook for 2 minutes. Add the garlic and chili, stir everything around, and flip the prawns to cook on their other sides for another 2 minutes.

If you are serving the prawns in the casserole, they will continue to cook in the retained heat, so be sure to undercook them slightly.

Remove the pan from the heat and stir in the cilantro and salt to taste. Serve immediately, preferably from the casserole. Use some good flatbread to mop up the oil.