I am calling this a tapa but, in truth, I didn’t have something like this in Spain. But, Spain inspired me to make it. And, I am using cava. Can I get away with that? It seems like something you would get in Spain, perhaps with less chilli? Anyway, here it is.
I love prawns. We eat them really often, preferably from raw. I don’t like buying the precooked ones – they’re too tough and overcooked. I can be quite lazy and frequently buy the ones that are uncooked but have been deshelled & deveined for you to save time. We usually have them in a curry or in pasta with the occasional breakout to piri piri or a fish pie. This time they’re cooked briefly in cava with chilli, garlic & parsley and served on toast.