Gambas al Pil Pil
Gambas al pil pil, also known as Gambas al ajillo, is a popular Spanish dish that originates from the Basque Country in northern Spain. The dish consists of prawns (gambas) cooked in garlic, olive oil, and chili peppers. The name “pil pil” refers to the sound made by the bubbling of the oil in the pan as the dish is being cooked. It is often served as a tapa (appetizer) in bars and restaurants throughout Spain and has gained popularity internationally as well.
Ingredients
1 pound of large prawns (shrimp), peeled and deveined
4-6 cloves of garlic, thinly sliced
1 tsp paprika
1 tsp lemon juice
1/2 cup of good quality olive oil
Sea salt to taste
Chopped fresh parsley for garnish
Crusty bread, for serving
Instructions
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic, paprika, lemon juice and cook for a few minutes until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Add the prawns to the skillet and cook for a few minutes on each side until they turn pink and are cooked through. The cooking time will depend on the size of the prawns.
Once the prawns are cooked, season with sea salt to taste and remove the skillet from the heat.
To create the pil pil sauce, tilt the skillet slightly and spoon some of the hot oil over the prawns. This helps to emulsify the oil with the juices released from the prawns, creating a delicious sauce.
Serve the Gambas al pil pil hot, directly from the skillet, with some crusty bread on the side to soak up the flavorful sauce.
Enjoy your delicious Gambas al pil pil!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Gambas al Pil Pil