Gambas Pil Pil
An all-time tapas favourite of ours, this is one of the simplest and tastiest dishes you can make. Get the freshest prawns you can and use a high-quality smoked paprika (we use Pimenton el Angel, it is the absolute best). Perfect as a starter for a dinner party, or for literally any time you want to reminisce about sitting in a wine bar on the streets of Barcelona.
Ingredients (serves 1):
- 5 Tiger prawns –peeled, de-veined, head removed
- 1 teaspoon Angel el Pimenton Smoked Paprika
- 2 cloves Garlic, sliced
- 1 pinch of dried red chilli flakes
- Olive oil – a good glug
- Salt and Pepper, to taste
- Lemon wedge and crusty bread to serve
After preparing the prawns, mix the olive oil, garlic, red chilli flakes, salt, pepper, and smoked paprika in a heat-proof dish (preferably a terracotta tapas dish). Add the prawns and mix well to coat.
Place the dish directly onto the stove over a medium heat, turning once the prawns are half-cooked. Baste with the juices in the dish to ensure the prawns stay moist.
Cook until prawns are tender, which should take no more than five minutes.
Remove from stove and finish with a squeeze of lemon juice. Serve with fresh crusty bread and enjoy!
- Tags: charcuterie, chef, city larder, classic recipe, euro 2020, gambas pil pil, robbie bell, spanish
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