Spanish gambas al pil pil

Spanish gambas al pil pil


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About this recipe: A classic Spanish starter of prawns flash cooked with garlic, chilli, paprika and garnished with parsley and lemon. Serve with masses of crusty bread.


Serves: 4 

  • 7 tablespoons extra virgin olive oil
  • 4 cloves garlic, very thinly sliced
  • 1 red chilli, seeded and thinly sliced
  • 360g (12 oz) raw prawns, peeled and deveined
  • salt and freshly ground black pepper
  • 1 pinch ground paprika
  • 2 tablespoons finely chopped flat leaf parsley
  • 1 to 2 lemons, cut into wedges
  • crusty bread, to serve

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat the oil in a frying pan over a medium high heat. Add garlic and chilli and cook for about 1 minute, stirring, until the garlic just starts to brown but not burn.
  2. Add the prawns, season, add sprinkling of paprika and cook, stirring continuously, for a further 2 to 3 minutes, or until they turn pink and are just cooked through.
  3. Remove from heat, stir in the parsley and serve the prawns in their sauce immediately in a warmed bowl with lemon wedges and crusty bread. The prawns should still be sizzling in the sauce.

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