For the Catalan sandwich
- Heat the olive oil in a frying pan and heat over medium heat. When hot, add the baguettes, cut-side down, and cook until browned, about 5 minutes.
- Meanwhile, coarsley grate the tomatoes into a bowl to make a purée. Drizzle in some olive oil and season with sea salt flakes.
- Remove the toasted baguettes from the pan, gently rub each with a clove of garlic and spread the tomato purée over them.
- Top each with a slice of Serrano ham and cut them in half again, so that there are 4 pieces.
For the garlic prawns
- Heat the oil in a frying pan over medium heat. When hot, add the garlic and chillies to the pan, and cook, stirring.
- When the garlic is golden brown and fragrant, add the prawns and cook, stirring, for about 3 minutes until pink.
- Pour in the white wine and cook, stirring, for another 4 minutes.
- Season with sea salt and and pepper and sprinkle over the parsley to serve.
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