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Spanish Recipes

Spanish food recipes, including tapas and traditional Spanish dishes from different regions of Spain.

Gambas Pil Pil recipe- Sizzling prawns in garlic, chilli & olive oil
12 August 2009 @ 20:33

Gambas Pil Pil is a famous tapas of prawns served in a hot, sizzling sauce of garlic, chilli & olive oil.

Gambas Pil Pil is one of my favourite tapas.  It seems to be particulalry popular in the Malaga area, where I live.  They are usually served sizzling hot in individual terracotta dishes.  This is definitely not a dish for those on a diet or for those that don't like garlic!
 


Ingredients
1 kg medium sized uncooked prawns or shrimps
100ml olive oil
3 tablespoons of butter
3 garlic cloves, chopped roughly
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon of dried chilli flakes

 Directions

-Peal the prawns/shrimps but leave the tails on.
-Add salt to them and put them in a covered bowl and leave in the fridge for 30 minutes
-Heat the oil and butter together in a large heatproof dish over a medium heat.
-When foaming  add the chilli and garlic.
-Stir and cook the garlic and chilli for 1 minute until golden brown.
-Add the shrimps or prawns and cook for around 3 minutes, or until they curl up and change colour
-Sprinkle with the paprika and serve in the dish.
-Serve with a good chunk of baguette to dip in to the sauce.


The Spanish would tend to cook and serve Gambas Pil Pil in individual terracotta dishes, one dish per person.  You could do it this way, but remember that it will cook faster in smaller portions.  It's also a bit more fiddly doing it this way.

Serves 4



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15 Comments

musa said:
18 November 2011 @ 09:42

good site for learning cook. you may also learn from here like me. everything is easy.


BIG AL said:
05 February 2012 @ 07:45

WAN OF MA FAVRITZ
FRESH CRUSTY BREAD AND DIP IN
YUMMY


Gemma said:
04 July 2012 @ 17:53

Amazing stuff, could eat day in day out.


Evelyn Wynne said:
05 September 2012 @ 20:24

Tried this, and as I have lived in the Malaga region for 10 years I have tried Gambas Pil Pil many times, this is the best I have ever tasted and the best I have ever cooked myself and I have tried dozens of recipes. Well done!!


Lynette said:
06 October 2012 @ 17:31

It was lovely, i will cook that again and again i added noodles with it so it was more filling and had the bread. Oink Oink.


SHOSHANNAH said:
19 November 2012 @ 11:29

HAVE LIVE IN SPAIN FOR 15 YEARS AND I LOVE GAMBAS PIL PIL,
NOW THAT I'M DUE TO GO BACK TO ENGLAND IT'S GOOD TO TAKE IT BACK WITH ME, THANK YOU SO MUCH.


Mel said:
23 January 2013 @ 16:48

Can you heat the oil in a terracotta dish on an open flame on the cooker, or does it have to boil in the oven?


Mopsey said:
23 January 2013 @ 18:06

Really good reminds me of good times in Spain


David said:
25 January 2013 @ 16:40

Yes, you can put the Terracotta dish on direct flame but heat it up slowly until you reach cooking temp. for the prawns.Don't forget to de-vein your raw prawns. Lovely recipe.


Michelle said:
15 June 2013 @ 20:22

OMG! Great recipe! Perfect for Saturday night in ( or any night in fact) glass of wine and I am in heaven!


Tom & Irene said:
06 October 2013 @ 18:01

Just back from holiday in Fuengirola ate gambas pil pil most days on beach restaurant. Used your recipe when we came home to Scotland. Excellant Reminded us of those sunny days on the beach


john crawford said:
19 October 2013 @ 07:49



Hi, Could you suggest a wine to accompany this recipe ?


Jane Candybox said:
27 October 2013 @ 08:00

My most favourite dish whilst in Spain, making this for tapas lunch today , can't wait !!


Rahul said:
09 February 2014 @ 09:40

I read on some site to add some dry white vine....has anyone tried adding vine.


Stuart.scott said:
10 February 2014 @ 00:03

Looks good


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