Cut the mushrooms into bite-sized pieces. It's best not to cut them too small. Dice the garlic. Leave the peeled prawns as they are.
Warm a serving dish in an oven or oven toaster for about 5 minutes, so that it doesn't cool down too quickly after bringing it to the table.
Put the olive oil in a small pan with the garlic and red chili pepper. Heat it slowly on a low heat until the aroma transfers to the oil.
Season the oil with salt and butter. It's best on the salty side when dipping in the baguette.
Add the prawns and mushrooms, simmer for 2-3 minutes, then it's done! Transfer to a serving dish, sprinkle with Italian parsley, and enjoy.
Related recipe: "Octopus and Mushroom Ajillo" Octopus and mushrooms are a perfect match Recipe ID: 2269066.
Related recipe: "Whelks and Mushroom Ajillo" Try this if you can get hold of some whelks. Recipe ID: 2272644.
Story Behind this Recipe
When I think of ajillo, I think of prawns. Although octopus and whelks are also tasty, I wanted to enjoy an orthodox prawn ajillo.
Adjust the amount of olive oil to the size of the serving dish you are using. The amount of salt will also vary according to the amount of oil. Although it's piping hot, season it after tasting a little bit. Boldly seasoned, it goes really well with the baguette.