Origins of Gambas al Pill Pil 

Gambas al pil pil, also known simply as “pil pil,” is a traditional Spanish dish that originates from the Basque Country, particularly from the coastal city of San Sebastián (Donostia). The Basque Country is located in northern Spain and is renowned for its rich culinary traditions. Gambas al pil pil is one of the dishes that exemplifies this. 

The dish typically consists of prawns (gambas) cooked in clay pots with olive oil, garlic, and chili peppers. Simple but very effective, the dishes are enhanced by the flavorful sauce that is emulsified with the natural juices from the prawns. It’s a delicious and time-honored recipe that highlights the fresh seafood and quality ingredients characteristic of Basque cuisine.

Gambas al Pil Pil is not to be confused with the classic Bacalao al pil-pil dish, also of Basque cuisine. The dish is typically made as a dish featuring Bacalao (Salted cod fish). While both use olive oil, garlic, and chili, they have little to do with each other beyond the similarity in ingredients. If you love cod, try these Spanish cod fishcakes. 

Ingredients and substitutions

Prawns – Raw uncooked prawns with tails around 2-3 inches work great for this recipe. Frozen prawns also work well, just make sure you thaw them first before cooking. Shrimp can also be used, however, shrimp tend to be smaller than prawns. 

Garlic – Garlic is a major ingredient for this recipe and 5 cloves may seem excessive to some. Don’t worry the garlic is sliced super fine and will fry with the oil, quickly turning the garlic transparent and infusing the oil and shrimp with garlicy goodness! 

Paprika – It is typical to use sweet paprika for seafood recipes in Spain, however, we decided to give our Gambas a little heat and used spicy smoked paprika. The result is a subtle layering of heat thanks to the spicy paprika, along with the heat from the chili. 

Chili – The Guindilla pepper is a popular choice in Basque cuisine. With a

Scoville Heat Units rating of 1,000 – 2,000 SHU, the Guindilla pepper is a mild pepper that doesn’t bring too much heat. Of course, this recipe can be made very spicy depending on the type of chili used. 

Olive oil  – We use Extra Virgin Olive Oil for this recipe. Sure EVOO is expensive, but there is plenty of flavor and this is one such dish that you’ll want plenty of fresh bread handy for a good mop of the delicious paprika and chili-infused oil.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days. The oil will form a crust, but this will reduce back down as soon as it is heated. 

in the unlikely event of any leftovers, freezing is not recommended. 

FAQS When Making Gambas al Pil Pil 

How many prawns per person should I use? 

This can depend on whether the dish is being served as a tapa or as a main course. Generally, you might use around 4-6 shrimp per person for a main course, or 2-3 shrimp as a tapas

What type of prawns should I use? 

Fresh prawns are ideal, but if fresh isn’t available, you can use high-quality frozen prawns.

Should I peel the prawns before or after cooking? Traditionally, the prawns are cooked with their shells on, as this adds flavor. However, you can peel them before cooking if preferred.

How much garlic and chili should I use? 

The amount of garlic and chili can vary based on personal preference and the desired level of spiciness. A common ratio is around 4 cloves of garlic and 2 chili peppers per 150g (5 oz.) of prawns.

What type of chili should I use? 

Spanish Guindilla peppers are traditionally used for gambas al pil pil, but you can also use other types of mild red chili peppers like Fresno or even dried red chili flakes. If you want something extra spicy, consider using birdseye chili (rated at between 50,000 and 100,000 Scoville Heat Units (SHU). 

How do I know when the prawns are cooked? 

Prawns cook very quickly, and they turn pink and opaque when done. Be careful not to overcook them, as they can become tough.

Can I add any additional seasonings? 

While the traditional recipe calls for just olive oil, garlic, and chili, some variations include adding parsley or a splash of white wine for extra flavor. 

What type of olive oil should I use? 

Extra virgin olive oil is typically used for its rich flavor, but you can use any good-quality olive oil.

How should I serve gambas al pil pil? 

This dish is often served sizzling hot straight from the pan, accompanied by crusty bread or fresh baguette for dipping into the flavorful oil. It is common for this dish to be prepared and served in an earthenware dish like the one we used in this video. If you don’t have an earthenware dish, a Cast Iron Skillet or frying pan are also good options. 

Is Gambas al Pil Pil easy to make?

Yes, it is very easy. This recipe requires very little cooking (just heating some oil) and you can even use peeled (prepared) prawns reducing the prep work to virtually nothing.

Nutrition Facts

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