Gambas al Pil Pil Tapas Recipe (Garlic Prawns with Chili)
Gambas al Pil Pil (garlic prawns with chili) is a traditional Spanish tapas recipe made with Large prawns cooked in olive oil with plenty of garlic, paprika, and chili for some extra heat.
Equipment
- 10.25 Inch Cast Iron Skillet or medium-sized earthenware dish
- Cooking Tongs
- Bowl or dish (for serving)
Ingredients
- 20 large raw prawns 5 oz. / 150 grams in total
- Half a cup of Extra Virgin Olive Oil
- 5 Garlic cloves
- 3 dried chili we used Guindilla Peppers from the Basque Country
- ½ teaspoon La Vera smoked paprika
- ½ teaspoon crushed chili optional for serving with a little extra heat
- Salt to taste
Instructions
- Start by removing the head and shells and deveining the prawns.20 large raw prawns
- Heat the oil in a small pan or skillet.Half a cup of Extra Virgin Olive Oil
- While waiting, slice the garlic cloves into fine rounds.5 Garlic cloves
- Once the oil is hot reduce the heat to medium and add the dried chilis, garlic, and season with some salt.3 dried chili
- With the oil bubbling, add the prawns and cook until they turn pink and become opaque.
- Sprinkle with smoked paprika, and crushed chili (if using), season to taste with some salt, and serve.½ teaspoon La Vera smoked paprika, ½ teaspoon crushed chili, Salt to taste
Video
Notes
Cooking Tips
- Aim for prawns with tails around 3 inches in length. Once cooked they are a good bite size and not too difficult to pick up.
- Fresh or frozen prawns both work fine for this recipe. If using frozen prawns, thaw the prawns first.
- Don’t add the paprika when the oil is too hot as it will burn the paprika. If the oil is smoking, it is too hot.