Gambas al Pil Pil

Name: Gambas al Pil Pil
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g Prawn, raw; shrimp; peeled and deveined; tails on optional; 1/2 tsp Salt, fine; 120ml Extra Virgin Olive Oil; 6 cloves of Garlic, thinly sliced; 1 1/2 Dried Red Chilis, crumbled; or 1 tsp red pepper flakes; 1 tsp Sweet Spanish Paprika, pimentón dulce; 1 tbsp Parsley, fresh, finely chopped; 1 small Crusty Baguette, or similar rustic bread, sliced

Gambas al Pil Pil is a classic Spanish tapa of tender prawns gently cooked in fragrant, garlic-infused olive oil with a kiss of chili and smoky paprika. It's quick to make, intensely flavorful, and ideal for sharing — especially with warm, crusty bread to soak up the spicy, garlicky oil.

Gambas al Pil Pil is a classic Spanish tapa of tender prawns gently cooked in fragrant, garlic-infused olive oil with a kiss of ch... Show more

Traditional Spanish Recipe

Health Grade

B · Healthy

Rating

4.2

Time

20 min

Price

3,09 €

Calories

474 kcal

healthy

quick

easy

one pot

Method

Prep the ingredients

If the Prawns are still in their shells, peel and devein them, then pat them very dry with paper towels. Peel and thinly slice the Garlic, crumble the Dried Red Chili, finely chop the Parsley, and slice the Crusty Baguette for serving.

Season the prawns

Put the prawns in a bowl with the Salt and toss gently until they are evenly coated. Keep them close by while you heat the pan.

Infuse the oil

Set a wide skillet over medium-low heat and pour in the Extra Virgin Olive Oil. Add the garlic and chili, then cook gently, stirring often, for 2 minutes or until the garlic is pale gold and fragrant. Take the pan off the heat, stir in the Sweet Spanish Paprika for just a few seconds, then return the skillet to the burner and raise the heat to medium-high.

Cook the prawns

Add the prawns to the hot oil in a single layer and cook for 1 minute. Flip them over and cook for 1 minute more, just until they turn pink, curl, and go opaque in the center.

Finish and serve

Stir in the parsley, then spoon the prawns and plenty of the garlicky chili oil onto a warm serving plate. Serve immediately with the baguette for dipping.