Gambas al pil pil or Spicy Spanish prawns
Gambas al pil pil was the first tapas dish I ever had when I went to Spain for the first time. It tasted amazing. It's such a simple and quick dish to make, but its also one of the finest things ive eaten. Have a go of this excellent dish and you wont be sorry.It's all about the prawns, use the best that you can get hold of. If you dont like it too spicy, deseed the chilli before adding it.Serve with fresh bread so that you can mop up the oil after! :)You don't need a traditional cazuela dish to make it, but if you want one, these are the ones I useUS: https://amzn.to/47EnLVAUK: https://amzn.to/3KKnnuH
Equipment
- 1 Cazuela dish (6 inch)
Ingredients
- 7 king prawns peeled and deveined
- 200 ml olive oil NOT extra virgin
- 1 tsp paprika
- 2 cloves garlic sliced
- 1 whole chilli pepper sliced
- 1/2 whole lemon
Instructions
- Put the oil into a cazuela dish or frying pan
- Add your garlic and chilli to the oil. Add it straight away to allow the garlic and chilli to infuse the oil. Turn up the heat to medium
- Add the paprika and stir the oil well
- Put in the prawns arranged into the dish or pan and cook for two minutes
- turn over the prawns and allow the prawns to cook for another minute
- add salt and pepper and the juice of the lemon
- Serve immediately while the oil is still bubbling if possible. Serve with fresh bread for dipping into the sauce