Gambas Pil Pil
This is a typically Andalusian dish often ordered from the many "chiringuitos" (beach bars) found on Spanish beaches.
Ingredients (To fill one 12cm tapas dish)
2 cloves of garlic
8-12 raw prawns (depending on size)
Parsley
Small thin green chili or small pinch dried chili flakes
Paprika
Virgin olive oil
Salt
Method
Chop up the garlic in to thin slices then chop the chili finely and remove the seeds.
Chop the parsley up finely.
Place enough olive oil to generously cover the bottom of your terracotta tapas dish and
place on to gas or electric hob on a high heat and when the oil is getting hot add the garlic,
parsley and chili.
Allow the ingredients to start to brown then add the fresh raw prawns and cook until the
prawns have changed colour and cooked. Take care not to overcook the prawns.
Remove from the heat and dust over some paprika and salt to taste.
Serve and then eat!
