Total DeliciousNess

Prawns or Gambas Pil Pil Recipe
(Sizzling Prawn dish from Spain)

Perfection in a bowl

There are a few variations of Gambas Pil Pil (prawns pil pil) but the basic concept is the same. If you can try and get a few small earthenware heat proof dishes this just adds to the authenticity of the dish. If you don’t have any or can’t get any either then don’t worry as you can cook it in a large frying pan and serve into a large heated bowl.

The ingredients for Gambas Pil Pil (Prawns Pil Pil):

• 100ml (3.5 fl oz / half a cup) of good quality olive oil (preferably Spanish olive oil)

• 4 garlic cloves very thinly sliced (you can crush the garlic if you prefer but personally I prefer slithers of garlic floating around in my prawns pil pil)

• 1 small fresh red chilli seeded and chopped (again this is a matter of choice, for additional heat leave the seeds in and thinly slice instead. I have also seen gambas pil pil made with dried chillis)

• 350g of raw gambas (prawns), peeled and salted (if you cannot get fresh prawns or do not like cooking with them then you can use pre-cooked prawns but adjust the cooking time so as to warm through thorougly as opposed to cooking them)

• Crusty bread to serve

The method for cooking Gambas Pil Pil:

• Heat the olive oil in each individual earthenware dish in a hot oven or the frying pan over a high heat.
• Add garlic and chilli and cook for 1 to 2 mintues making sure that they do not burn, I find if you stir continuously and remove from the heat at this point they don’t burn so easily.
• Add the sea salt and prawns and cook for a further 2 to 3 minutes at the higher heat again (remember to adjust timing if using pre-cooked gambas).
• Serve quickly so that the prawns are still sizzling in the cooking juices and accompany with bread to dip in the sizzling oil.

Perfect!