Langoustines with Smoked Paprika and Garlic
This is almost too easy to be called cooking!
I cooked this for us this evening and served it with a green salad and some bruschetta with garlic and olive oil. Delicious!
Be warned, it’s messy and requires copious supplies of kitchen paper. Definitely only to be eaten with those who truly love you.
I leave the heads on, as do the Spanish, and I enjoy them just as much as the rest of the langoustine.
- 2 tablespoons of oil
- 1 dessert spoon of unsalted butter
- 2 cloves of garlic, crushed/very finely sliced
- 6 uncooked langoustines per person
- 2 teaspoons of smoked paprika (dulce)
- 1/2 teaspoon of smoked paprika (hot)
- Juice of half a lemon
- Lemon zest and parsley chopped together for garnish (optional)
Heat up your frying pan.
When hot, add the oil, allow to heat then add the langoustines. They will take between four and six minutes to cook, depending on their size.
Add the langoustines and cook until they are turning pink. This will only take a minute or two. Turn them over and cook on the other side.
As they are almost cooked, add both smoked paprikas.
Just as they finish cooking, add the lemon juice. Be careful as the pan might flare up.
Garnish with lemon zest and parsley if you are using them. I have to say, I often leave them out.
Season to own taste and serve!
This dish should take about seven minutes to make, if you include crushing the garlic by hand with a knife!