Gambas Pil Pil Recipe with Prawns, Garlic and Chilli

Spanish gambas pil pil spicy chilli and garlic prawns served with bread, parsley and lemons.

Gambas Pil Pil Recipe with Prawns, Garlic and Chilli

The spiritual home of "small plate" dining is Spain, and gambas pil pil is the archetypal tapas dish that rocks spicy prawns quickly cooked in olive oil, dried chilli, smoked paprika and fresh parsley.

Course Lunch, Main Course

Cuisine Anglo Spanish

Keyword gambas pil pil, prawns pil pil, shrimp pil pil, spanish prawns pil pil

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 734kcal

Author Brian Jones

Ingredients

12-14 Large King Prawns 350-400g
125 ml Olive Oil ½ Cup
2 tablespoon Fresh Parsley Plus extra for garnish
3 Garlic Cloves
1 Lemon
½ teaspoon Coarse Sea Salt
½-1 teaspoon Dried Chilli Flakes
1 teaspoon Sweet Smoked Paprika

Instructions

If you are using frozen prawns, begin by defrosting them by running them under cold water for 4-5 minutes, then dry them thoroughly and de-vein them (if you wish).
Divide the prawns between two 13cm (5") terracotta bowls; you can also do this in a single 20cm or 8" oven-proof frying pan if you wish.
Finely chop the parsley.
Peel and slice the garlic cloves as thinly as you can.
Cut the lemon into 4 wedges.
If you are cooking this in individual bowls, pour the olive oil into a 15cm (6") saucepan and heat the olive oil until it is hot.
Add the sliced garlic, chilli flakes, coarse sea salt, and parsley and stir until the garlic begins to turn golden.
Remove the oil from the heat, stir in the smoked paprika, then immediately divide this between the two bowls of prawns.
Transfer to a hot oven and cook for 7-10 minutes at 200°C or 400°F (fan mode) or 220°C or 430°F if your oven does not have a fan mode.
Allow your diners to squeeze over fresh lemon juice and garnish with more parsley at the table.

Video

Notes

If you want to cook this in a single pot see my Frequently Asked Questions section further up the page.

Nutrition