Method
Build a steady fire: Heat your wood-fired oven and push the fire/embers to one side so you have a clear cooking area with strong, even heat.
Prep the prawns: Pat prawns dry and season with salt and pepper.
Heat the pan: Put a cast-iron pan or metal tray into the oven for a couple of minutes to heat up.
Cook fast: Add olive oil, then prawns, garlic and chilli. Cook in the oven away from direct flame, shaking/stirring once or twice, until the prawns are pink and just cooked.
Finish: Add lemon zest and lemon juice, toss, then sprinkle over parsley.
Serve: Serve immediately with flatbreads/crusty bread to mop up the garlicky oil.
Stone bake oven tips
- Prawns cook very quickly; keep everything ready before the pan goes in.
- Garlic can burn fast; if it starts to colour too quickly, move the pan further from the fire and keep it moving.
- A hot cast-iron pan gives you that sizzling, restaurant-style finish.
Optional variations
- Add 50g butter at the end for a richer sauce.
- Add a splash of white wine (careful of flare-ups; keep away from flame).
- Stir through 1 tsp smoked paprika for a deeper flavour.
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