Tapas

Instructions

1. Halve the 1 ripe tomato across its equator and grate the cut faces on the coarse side of a box grater into a bowl, stopping when only the flat skin is left in your hand. Stir in 1 tsp of the olive oil and a good pinch of flaky sea salt, then leave to sit for 10 minutes so the pulp loosens.
2. Peel the garlic: slice 2 cloves into thin, even coins for the prawns, and halve 1 clove lengthways for the bread. Pat the 100 g of prawns thoroughly dry on kitchen paper and season them lightly with salt so they sear rather than steam.
3. Toast the 2 slices slices of bread on a dry griddle or under the grill for 2 minutes a side, until crisp at the edges but still soft inside. While hot, rub the cut face of the halved garlic clove once or twice over each slice.
4. Put a small earthenware cazuela or heavy frying pan over medium-low heat with 3 tsp of olive oil. Add the sliced garlic and the crumbled 1 guindilla chilli and let them infuse for about 2 minutes, stirring, until the garlic is pale gold, never brown, or it will turn bitter.