Gambas Pil Pil recipe- Sizzling prawns in garlic, chilli & olive oil
12 August 2009 @ 18:33
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!
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
-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.
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