Gambas Pil Pil – (Prawns cooked in Chilli, Garlic & Oil to you n me)

James McConnell CooksJames McConnell Cooks Gambas Pil PilJames McConnell Cooks Gambas Pil Pil
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

This is a classic Spanish Tapas dish and one of the easiest things you’ll ever cook – A Guaranteed winner!

Pil Pil (pronounced Peel Peel) traditionally means a dish/sauce cooked in oil & chilli.


  • 400g Fresh Raw Tiger Prawns - De-veined but leave the tail on
  • 4-6 x Large Fresh Cloves of Garlic - Sliced NOT Crushed!
  • 1 x Red Finger Chilli - Chopped into rings
  • 9 x tbsp Spanish (if you have it) Extra Virgin Olive Oil
  • 2 x tbsp Fresh Roughly Chopped Flat Leaf Parsley
  • 2 x Pinches of Paprika
  • 1 x Lemon
  • ½ x tsp Dried Chilli Flakes - These add a "smokey depth" of flavour...
  • 1 x Knob of Butter
  • 1 x 100ml Dry Sherry


Step 1

Place the: Oil, Garlic, Chilli, ½ of the Paprika, all of the Dried Chilli Flakes in to a large frying pan over a medium heat - gently fry for about 3 minutes - do not brown the garlic!

Step 2

Add in the sherry - stir for a minute or so then and the prawns and continue to fry for about 3-4 minutes - Shaking & string...

Step 3

Now add the butter - when melted add the juice of ½ a lemon and ½ of the parsley - Take of the heat and stir all in together.

Step 4

Finally, our all of the contents (including the oil) in to a warm serving bowl - Sprinkle with the remaining parsley, paprika. Serve with lemon wedges and warm crusty bread to soak up the juices.

I just like cooking great food..

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Comment (1)

  1. posted by James McConnell on October 1, 2015

    #whatsfortea #foodie #homechef #makethisnotthat #whatsfordinner #eat #food #recipe #diy


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