Recipe of Prawns Pil Pil, a classic Spanish tapas dish, originates from the southern regions of Spain, particularly Andalusia. It consists of prawns cooked in sizzling olive oil infused with garlic, chili, and paprika, creating a rich and flavorful dish. Often served in a clay dish (cazuela), this quick and simple recipe is a favorite in Spanish cuisine, best enjoyed with crusty bread to soak up the delicious oil.
Cooking Time:
15 minutes
Ingredients:
- 1 lb raw prawns, peeled and deveined
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp smoked paprika
- 1 tsp red chili flakes
- 1 tbsp dry white wine
- 1 tbsp chopped fresh parsley
- salt, to taste
- crusty bread, for serving
Recipe:
- Heat olive oil in a heavy-bottomed pan or traditional cazuela over medium heat.
- Add the sliced garlic and chili flakes, cooking for 1–2 minutes until the garlic is golden but not burned.
- Stir in the smoked paprika and cook for a few seconds to release its aroma.
- Increase the heat to high, then add the prawns and season with salt. Cook for 2–3 minutes, stirring occasionally, until the prawns turn pink.
- Pour in the white wine and let it simmer for 1 minute, allowing the alcohol to evaporate.
- Remove from heat and sprinkle with chopped parsley.
- Serve immediately in the pan or cazuela, accompanied by crusty bread to dip in the flavorful oil.
