This dish was inspired by the excellent book, Basque by Jose Pazarro – a selection of recipes from San Sebastian and beyond. There are two recipes, Gambas a la Plancha and Pan fried guindillas. Guindillas are sweet cayenne chillies, all flavour and no heat.
So fry the peppers (Notice how fresh they are – do consider growing them) with a hot red pepper for a little heat. Add some garlic – I used about 3 chopped finely. Add about a dozen gambas (Dublin Bay prawns – don’t use Tiger prawns).
Salt and pepper. 2/3 glass dry white wine. Reduce the liquor. Add a little flat leaf parsley. Serve, perhaps with a napkin to dry the fingers and a side bowl for the debris! Don’t forget to spoon the sauce!
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