This flavoursome dish hails from the Albufeira region, just outside Valencia. It is traditionally made with eel, but the sweetness of prawns works equally well here. This is a classic example of rustic Spanish cookery where a few simple ingredients are transformed into something which is both satisfying and delicious. A couple of slices of pan con tomate would make a worthy accompaniment.

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8 king prawns, deveined and butterflied

150g Charlotte potatoes, peeled and sliced 1cm thick

¼ tsp chilli flakes

4 tbsp olive oil

2 garlic cloves, thinly sliced

½ tsp hot smoked paprika

250ml fish stock

¼ tsp salt

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1. Put the potatoes in a pan of cold salted water and bring them to the boil. Simmer for 5 minutes or until just tender when pierced with the tip of a knife. Drain and set aside.

2. Put the oil, garlic and chilli flakes into a deep-frying pan over a low heat. Let the ingredients gently sizzle for 3 minutes or until the garlic is lightly golden but not browned.

3. Add the smoked paprika and let it cook for 20 seconds. Add the fish stock and salt and bring to the boil.

4. Now add the potatoes and simmer vigorously for 15 minutes until the potatoes are soft and the sauce has reduced. Add a little more fish stock if the pan seems too dry.

5. Add the prawns and simmer for 3 minutes or until the prawns are cooked.

6. Serve with crusty bread or pan con tomate.