Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 500 grams of fresh large prawns by peeling and deveining them, leaving the tails on, and pat them completely dry with paper towels.

2. 2

   In a small bowl, soak 0.25 teaspoon of saffron threads in 2 tablespoons of hot water for at least 5 minutes to release their color and flavor.

3. 3

   Heat 2 tablespoons of olive oil in a large frying pan or skillet over high heat until shimmering hot but not smoking.

4. 4

   Add the prepared 500 grams of prawns to the hot pan in a single layer and flash-fry for 1 to 2 minutes per side until they turn pink and opaque, then remove the prawns from the pan and set aside.

5. 5

   Reduce the heat to medium-low, add 1 tablespoon of olive oil to the same pan, and sauté 4 minced garlic cloves for 30 seconds until fragrant, being careful not to burn them.

6. 6

   Pour in 0.5 cup of dry white wine and the saffron-infused water, scraping up any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.

7. 7

   Return the flash-fried prawns to the pan, season with 1 teaspoon of paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the juice from 0.5 of a fresh lemon, tossing to coat for 1 minute.

8. 8

   Garnish with 2 tablespoons of freshly chopped parsley and serve immediately.