Pil Pil or Spanish Gambas Pil Pil has to be one of the simplest and most mouthwatering prawns recipes ever. Ready in a matter of minutes, this is a dish that seriously impresses and is loved by all.
Pil Pil
Gambas Pil Pil is the name for Chilli Garlic Prawns. Pil Pil is the oil made of Extra Virgin Olive Oil, Garlic, Smoked Paprika and Chilli. The prawns are usually served sizzling in a hot oil with those flavours in an earthenware dish or ramekin as tapas/starter with a hunk of crusty bread. Some say that the name also refers to the sound the oil makes once it gets hot.
It is usually ready to eat in 5 – 6 minutes and is so full of flavour.
How to clean Prawns
If you prefer, you can use pre shelled and deveined prawns but shell on prawns always taste better even if that shell is removed just before cooking.
What do you need to make Gambas Pil Pil
You need five ingredients for this recipe:
Olive Oil
Garlic
Smoked Paprika
Red Chillies
Dry and Fresh Parsley
Lemons to serve
How to make Pil Pil
Once you have peeled the prawns, season with salt and pepper and set aside. I love the ones below from M & S.
Heat 65 ml Olive Oil in a deep pan/earthernware dish. It may seem excessive but this will be mopped up before you know it. Any remaining oil can be used to flavour other dishes throughout the week.
Once hot, add Garlic and chopped Red Chillies.
Add Prawns and cook for 1 – 1 1/2 minutes before flipping. Or just flip as soon as they change colour.
Add Smoked Paprika and Dry Parsley.
Sprinkle over fresh chopped parsley.
A Note about Garlic
It is better to slice the Garlic for this recipe. If you slice it too finely it may burn. Grating it makes it too bitter. So the best option in this recipe is to slice it to a medium thickness. So each medium piece of Garlic should give you around 7 – 8 slices.
Storage Instructions
Fridge – This keeps well in the fridge in an airtight container or cling filmed dish for up to 3 days but in my experience it doesn’t last longer then 3 minutes.
Freeze – I don’t really recommend freezing prawns because reheating them makes them rubbery. If you do want to though, store in an airtight container for up to 3 months. To reheat, bring to room temperature and cook for 1 – 2 minutes on the hob.
More Prawn Recipes:
**If you make this recipe, please don’t forget to comment/rate/drop us a message – Safira
Pil Pil
Pil Pil or Spanish Gambas Pil Pil has to be one of the simplest and most mouthwatering prawns recipes ever. Ready in a matter of minutes, this is a dish that seriously impresses and is loved by all.
Ingredients
- 16 King Prawns Shelled and Deveined
- Flaky Salt and Course Pepper
- 65 ml Extra Virgin Olive Oil
- 5 - 7 medium cloves Garlic Sliced to medium thickness
- 2 Red Chillies Sliced finely
- 1 heaped tsp Sweet Smoked Paprika
- ½ tsp Dry Parsley
- Few Leaves Fresh Parsley Chopped finely
- Lemon
Instructions
-
Once you have peeled the prawns, season with salt and pepper and set aside.
-
Heat Olive Oil in a deep pan/earthernware dish.
-
Once hot, add Garlic and chopped Red Chillies.
-
Once they sizzle, add Prawns and cook for 1 - 1 1/2 minutes before flipping. Or just flip as soon as they change colour.
-
Add Smoked Paprika and Dry Parsley. Cook for a further 1 1/2 minute.
-
Sprinkle over fresh chopped parsley. Serve with a wedge of Lemon.
Recipe Notes
A Note about Garlic
It is better to slice the Garlic for this recipe. If you slice it too finely it may burn. Grating it makes it too bitter. So the best option in this recipe is to slice it to a medium thickness. So each medium piece of Garlic should give you around 7 - 8 slices.
How to clean Prawns
If you prefer, you can use pre shelled and deveined prawns but shell on prawns always taste better even if that shell is removed just before cooking.
Variations
You can use Cayenne Pepper or Red Chilli Powder in place of Red Chillies.
You can adjust the quantity of Garlic.
Storage Instructions
Fridge - This keeps well in the fridge in an airtight container or cling filmed dish for up to 3 days but in my experience it doesn't last longer then 3 minutes.
Freeze - I don't really recommend freezing prawns because reheating them makes them rubbery. If you do want to though, store in an airtight container for up to 3 months. To reheat, bring to room temperature and cook for 1 - 2 minutes on the hob.
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