Built around three of the fundamental ingredients of Spanish food - shellfish, olive oil and garlic, this classic prawn recipe from Andalucia, Gambas al Ajillo, often called Gambas al Pil Pil to reflect the spluttering sound of the sizzling prawns as they come to the table, is very quick and easy to cook and a great introduction to Spanish cooking.
Every bar and restaurant in southern Spain has its own special version, and served with a cool glass of white wine, and a crusty roll to mop up the delicious spicy garlic sauce, this dish brings to mind shaded tables outside a street café in a sleepy Andulucian plaza, or a palm fringed terrace overlooking the Mediterranean. Enjoy these hot prawns in spicy olive oil sauce as a starter or light main course.
Gambas al Pil Pil – Sizzling Prawns in Spicy Olive Oil and Garlic Sauce.
Ingredients (per individual serving)
- About 200 gm of large peeled prawns (uncooked). Some people use ready cooked prawns, but the result has neither the depth of flavour nor the tender texture given by using raw prawns. Aim at 10 - 12 prawns per person for a starter and 15-17 for a light main course.
- 2-3 tablespoons of olive oil (aceite de oliva)
- A few stems of flat parsley (perejil)
- 2-3 plump cloves of garlic (ajo)
- 1.5 -3 teaspoons of paprika powder according to taste. Alternatively, if you can get it, use specially prepared pil pil powder sold in many Spanish spice shops. Most recipes omit this ingredient, but without it the dish lacks the classic colour and depth of flavour.
- 2 small dried hot chilli peppers
- Fresh, crusty bread or rolls
Serves one person.
Method
- Heat the oven to 220 degrees C.
- If necessary peel and clean the prawns. Wash them in cold water and dry thoroughly.
- Chop the garlic into small pieces.
- Reserve a few sprigs of parsley for garnish, then chop the remaining parsley into small pieces.
- Chop the peppers finely. If you prefer a less fiery flavour, discard the seeds, retaining just the skin.
- When the oven comes to temperature put the olive oil into a small ovenproof dish (use one per person), and put in the oven for 4-5 minutes or until the oil starts to bubble.
- Remove the dish or dishes from the oven, stir in the paprika powder, peppers, garlic and parsley.
- Add the prawns, ensuring they are well coated with the mix.
- Return to the oven for 4-5 minutes, until the oil is bubbling vigorously and the prawns have just turned pink. Any longer will make them rubbery.
Serving
- Garnish with the sprigs of parsley you set aside earlier, and serve immediately, still in the ovenproof dishes, while the oil is still bubbling.
- Serve with a well chilled pink or white wine and fresh crusty white bread to mop up the spicy oil.
Preparation Time
20 minutes.
Some other Delicious Andalucian Recipes
- Clams in sherry sauce, Almejas al Jerez.
- Clams in white wine sauce.
- More Spanish recipes.
Tony Allen - In 2004 I began my "fourth career" as a freelance writer. In my first career, after training at the Royal Military Academy Sandhurst, I ...
