Mediterranean and Spanish cuisine cannot do without a good olive oil, nor without garlic! A good example of this is the delicious Gambas Pil Pil Recipe (prawns in garlic oil). This crustacean, which is the main ingredient of this dish, is found along the Andalusian coast and is a popular ingredient in many traditional and modern recipes. In fact, there isn’t a tapas bar that appreciates it that doesn’t offer this version. It’s a classic, quick, easy, delicious and healthy- you really can’t ask for more.
But it is not only the quality of the prawns, but the “pil-pil” sauce that gives the dish its character (depending on the amount of chilli and pimentón de la vera (paprika) it will have more or less character) and distinctive flavour.
It couldn’t be simpler: you heat a clay pot and add a good dash of “extra virgen” olive oil until the whole bottom is covered (no gap should be left, I dare you!). Slice several cloves of garlic and cayenne chilli to taste and fry everything together.
When these ingredients have released their aroma, the prawns (peeled, headless) are added until they are pink. However, it is important to know that the clay pot will keep its contents warm for up to half an hour, so the prawns will continue to cook even though they have been removed from the heat.
What is Pil Pil seasoning?
Pil Pil is a type of seasoning that is traditionally used in Spanish cuisine. It is made from a blend of garlic, paprika, and other spices, and is often used to flavor dishes such as seafood and vegetables. Pil Pil seasoning gets its name from the Basque word “pil-pil,” which refers to the sound that the seasoning makes when it is cooked. It is typically used in a traditional Basque dish called “pil-pil,” which is made by cooking seafood in a sauce made with the seasoning and olive oil. Pil Pil seasoning can be used in a variety of dishes, and is often used to add flavor to soups, stews, and sauces. It is also sometimes used as a rub for grilled meats or as a seasoning for roasted vegetables.
Gambas Pil Pil Recipe
Servings: 4 Preparation:20 minutes Cooking time: 10 minutes Calories: 162 Fat: 44g
Ingredients
Peeled prawns (about 20)
5 garlic cloves
Parsley
Chilli (dried cayenne pepper)
Pimentón de la Vera(red paprika powder)
Extra virgin olive oil from Spain
Salt
Instructions
Slice the garlic, chop some parsley and a little chilli (depending on your preference- if you leave the pod whole, it’s not as hot). if you leave the pod whole, it won’t be as hot).
Pour lots of olive oil into an earthenware pot until the whole bottom is covered and heat it. It also works in a
a normal pan.
When the oil is hot, add the garlic, chilli and parsley.
Once all these ingredients are lightly browned, add the peeled prawns and fry them in the pan for 3 to 4 minutes. minutes in the pot.
Tip: The prawns should be served in small cazuelas, with the advantage that the prawns stay hot in them for a relatively long time.
And don’t doubt to get some more bread to dip into this delicious sauce!
Some people put out the garlic and cayenne chilli as soon as they are fried golden, otherwise they can become very bitter. The prawns are then fried in this “spiced” oil (although it could be a good piece of cod) and at the end the garlic and chilli are put on top.
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Ingredients
- Peeled prawns (about 20)
- 5 garlic cloves
- Parsley
- Chilli (dried cayenne pepper)
- Pimentón de la Vera(red paprika powder)
- Extra virgin olive oil from Spain
- Salt
Instructions
- Slice the garlic, chop some parsley and a little chilli (depending on your preference- if you leave the pod whole, it's not as hot). if you leave the pod whole, it won't be as hot).
- Pour lots of olive oil into an earthenware pot until the whole bottom is covered and heat it. It also works in a a normal pan.
- When the oil is hot, add the garlic, chilli and parsley.
- Once all these ingredients are lightly browned, add the peeled prawns and fry them in the pan for 3 to 4 minutes. minutes in the pot.
Notes
The prawns should be served in small cazuelas, with the advantage that the prawns stay hot in them for a relatively long time. And don't doubt to get some more bread to dip into this delicious sauce! Some people put out the garlic and cayenne chilli as soon as they are fried golden, otherwise they can become very bitter. The prawns are then fried in this "spiced" oil (although it could be a good piece of cod) and at the end the garlic and chilli are put on top.
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