Gambas al Ajillo:

1. In a skillet, heat the olive oil over medium heat.
2. Add the garlic and chili flakes and sauté for a minute.
3. Add the prawns and cook until pink and opaque, around 3-4 minutes per side.
4. Season with salt and garnish with fresh parsley before serving.

Patatas Bravas:

1. Heat olive oil in a pan and fry diced potatoes until golden and crispy.
2. For the sauce, mix tomato sauce with smoked paprika and chili powder in a saucepan. Heat until warmed.
3. Serve the crispy potatoes with the sauce drizzled over or on the side.

Almendras Saladas:

1. Preheat oven to 350°F (175°C).
2. Mix almonds with olive oil and spread on a baking tray.
3. Roast for 10-15 minutes or until golden. Sprinkle with sea salt while still warm.