If needed, peel and devein the Prawns, leaving tails on for presentation; pat them dry and season lightly with Salt.
Heat a wide skillet over medium heat and pour in a generous glug of Extra-Virgin Olive Oil so there’s enough to partially submerge the prawns.
Slice the Garlic thinly and add it to the warm oil along with torn or crushed pieces of Dried Red Chili; cook gently until the garlic is fragrant and just turning golden, taking care not to burn it.
Sprinkle in the Sweet Spanish Paprika and stir immediately to release its aroma into the oil — this only needs a few seconds.
Increase heat to medium-high, add the seasoned prawns to the skillet in a single layer, and cook for about 1–2 minutes per side (depending on size) until they are opaque and pink; spoon the hot oil over them as they cook so they poach in the flavored oil.
Taste and adjust seasoning with a little more salt if needed, then remove from heat and scatter chopped Parsley over the prawns for freshness.
Serve the gambas sizzling in the pan or transfer to a warm dish and present with slices of Crusty Baguette for dipping into the garlicky, paprika-laced oil.
