Prawns Pil Pil
Gambas al pil pil is the tapa that makes a table go quiet for a second, then reach for the bread. Prawns cooked in warm olive oil with garlic and dried chilli, brought to the table still bubbling in the dish. The name is the sound the oil makes — pil, pil, pil — and the whole recipe comes together in about twenty minutes with a handful of ingredients. There is almost nothing to hide behind here, which is exactly why it rewards a little care. Good prawns, patient garlic, olive oil you'd happily taste on its own. Get those three right and the rest looks after itself.
- Time: 20 min
- Servings: 4
Source: Dublin Cookery School
Ingredients
- Dry the peeled prawns with kitchen paper
- Mix a pinch of salt and the hot pimenton together in a bowl and rub the prawns w
- Bring a large frying pan to high heat. Add a good drizzle of olive oil and sauté
- Add the white wine and reduce for about 1 minute to evaporate the alcohol. Remov
- Serve immediately, ideally in brown terracotta dishes if you happen to have them