Ensure the prawns are peeled, deveined, and patted dry with a paper towel.

In a large, heavy-based skillet or a clay dish (cazuela), heat the olive oil over medium heat.

Add the sliced garlic and chilies to the hot oil. Cook gently for a few minutes, stirring frequently, until the garlic becomes golden and fragrant, but be careful not to burn it.

Add the sweet and smoked paprika to the oil, stirring to combine.

Increase the heat to medium-high and add the prawns to the skillet.

Cook the prawns for 2-3 minutes on each side, or until they turn pink and are just cooked through. Stir occasionally to ensure they cook evenly in the flavored oil.

Season the prawns with a pinch of salt and remove the skillet from the heat.

Garnish with freshly chopped parsley.

Serve the prawns hot, directly from the skillet, with plenty of crusty bread on the side to soak up the delicious garlic and chili-infused oil.