Gambas Pil Pil is a classic Latin dish which originated in the southern Spanish region of Andalusia. It’s an aromatic masterpiece of prawns (gambas) cooked in olive oil, garlic, chilli and paprika and this sizzling delight is the perfect dish to share.
Its punchy flavours lend itself perfectly to Cuban cuisine, and it has firmly rooted itself as a Tapas favourite on our menu. Whether you’re hosting friends or fancy a tasty weeknight dinner, here’s how to recreate our Gambas Pil Pil at home.
Gambas Pil Pil
Serves: 2-3 amigos
Spice level: 🌶🌶 (un poco picante)
You’ll need:
- 40g extra virgin olive oil
- 1 peeled garlic clove
- ½ tsp crushed chilli flakes
- 1 tsp fresh parsley
- King prawns
- ½ tsp smoked paprika
- Ciabatta or preferred crusty bread
- Heat the oil and add the garlic, chilli and parsley
Thinly slice the garlic clove and add to the hot oil, followed by the garlic and parsley.
- Add the prawns
When the parsley starts to fry a little, add the prawns into the pan. Cook on both sides for about 2-3 minutes or until the prawns are cooked through.
- Season and warm the ciabatta
Season with salt, pepper and smoked paprika then remove from the heat. Warm through your ciabatta or crusty bread.
- Serve while sizzling and enjoy!
Looking for more? Find last week’s guacamole recipe here.
