Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Gandy-Draper. Born a "Norverner", she then spent most of her life "Dann Saff" before moving to Spain in 2006. Elle's loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine - although not necessarily in that order. More about Elle - HERE | Got a news story to share? Click HERE | Want to write for Spain Buddy? Click HERE | Interested in our low cost advertising? Click HERE

8 Comments

  1. Alf
    July 28, 2013 @ 3:58 am

    WHAT, NO GLASSES OF VINO COLLAPSO ? ELLE , YOU’RE SLIPPING ;)
    SORRY ABOUT CAPS, KEYBOARD PLAYING SILLY BUGGERS ;(

  2. Elle Draper
    July 28, 2013 @ 12:07 pm

    Ha ha ha. This was back in February… I’m much better organised these days.
    Elle xx

  3. Alf
    July 28, 2013 @ 3:07 pm

    Gracias bondad por eso! I thought you’d gone teetotal for a minute, didn’t spot the date, too busy wondering if I had any prawns in the fridge. xx

  4. Elle Draper
    July 29, 2013 @ 9:49 am

    Ha ha ha – yeah, crisis averted. I’ll be sure to include some in this week’s recipe to keep the standard up (or is it down?)
    Anyway – did you find any prawns?
    Elle xx

  5. Alf
    July 29, 2013 @ 2:32 pm

    Yep, just behind all the vino seco & tins of Eurospar cervesas. xx

  6. alan shaw
    May 1, 2015 @ 8:07 pm

    Oh dear I had the pan on medium to high but must’ve been a tad to high as the paprika turned to a soot looking spice and the garlic was bitter and chilli disappeared.tasted ok but will try again on a lower heat.

  7. Elle Draper
    May 1, 2015 @ 8:47 pm

    Oh no! Keep the heat on high… and throw the garlic and chilli in – but remove after a few seconds. Then do the prawns and the paprika last.

    If you prefer to do it on a lower heat – do turn it up for the prawns so they’re sizzled instead of sauteed.

    Good luck!

  8. Jackie
    June 21, 2016 @ 12:42 am

    This is one of my faves. You just have to be very careful not to burn the garlic, and make sure it goes nice and soft and then you can eat the garlic as well. LOVE LOVE LOVE this dish.

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