Prawns Pil Pil

@valhaloutdoor

Prawn Pil Pil: A Heavenly Southern Spanish Delight

Gamba's Pil Pil is an iconic dish that originated in the beautiful region of Andalusia in southern Spain. This delicious preparation of succulent prawns, garlic and a fiery chilli infusion creates a flavour explosion that will surprise your taste buds. If you are looking for a quick, yet impressive tapas option for your next dinner party, this recipe is an absolute must.

Recipe Prawns Pil Pil

Time: 10-15 min
No. of persons: 4
Pan: VH20H

Ingredients:

16 medium-sized prawns
3 cloves of garlic
1 red pepper
1 tablespoon fresh parsley
2 teaspoons chilli powder
3 generous teaspoons paprika powder
12 tablespoons olive oil (use normal olive oil, not extra virgin)

Preparation:

If you have fresh prawns, peel them and remove the intestinal tract.
Pat the prawns dry and sprinkle them with a pinch of salt. Let them rest for a few minutes.
Rinse the prawns and pat them thoroughly dry again.
Thinly slice the garlic or press it with a garlic press. Finely chop the fresh parsley and red pepper.
Mix the olive oil, garlic, red pepper, paprika, chilli powder and parsley in the VH20H and stir well.
Add the prawns to the skillet and spoon them over so they are well coated with the spicy oil.
Heat the skillet on the barbecue and fry the prawns for about 2 minutes, stirring occasionally. They should simmer and turn nicely pink.
Serve the prawns Pil Pil directly in the skillet, with fresh bread on the side to dip in the flavourful oil.

Enjoy this simple but delectable dish that reflects the warmth and flavours of southern Spain in every bite. Prawns Pil Pil are a real treat for lovers of seafood and spicy dishes, and they are sure to impress your guests. Buon provecho!

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