Transport yourself to the bustling streets of Barcelona with this tantalizing side of smoky prawns, flame cooked in a sauce of paprika, white wine, lemon, and parsley. Bring it out to impress hungry guests at your next dinner party, or simply enjoy it for a midweek treat with a crisp glass of Verdejo. This recipe from Ooni Ambassador Alberto Zanrosso is easy to recreate at home, even if you aren’t hand selecting your ingredients from the renowned markets of Boqueria and Santa Caterina like Alberto prefers to do (Jealous yet?).

The standout flavor of this dish should be the seafood, so if you can, try to source local, fresh prawns from your nearest fishmonger or specialty market. You can use prawns from the grocery store, but make sure to defrost them first, since they may be somewhat frozen. The prawns cook quickly and don’t require much heat, so this dish is perfect for getting a dinner party started while you preheat the oven, or for finishing the party as it cools down.