Garlic prawns
Garlic prawns or Gambas Pil Pil are a traditional Spanish tapas dish, also sometimes called Gambas al Ajillo. It's a simple, but delicious dish of king prawns, cooked in olive oil with garlic and chilli.
The key is not to overcook the prawns, so as soon as they lose their translucency and turn pink, you know that they're ready to eat. I like to serve them alongside padron peppers, albonigas or Spanish meatballs and some small crispy potatoes but they are lovely just on their own with some crusty bread.
Olive oil
165g raw king prawns
Sea salt
3 garlic cloves
Chilli flakes (optional)
Fresh flat leaf parsley
- Devein the prawns, pat dry and sprinkle with a little sea salt.
- Peel and thinly slice the garlic.
- Finely chop a few sprigs of parsley.
- Cover the bottom of a frying pan with about ½ to 1cm of olive oil.
- Add the garlic and chilli flakes (to taste) if using.
- Cook on a medium heat until the garlic starts to turn colour.
- Add the prawns and cook for 3-4 minutes until the prawns have turned pink.
- Remove from the heat and sprinkle with parsley.
