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Gambas Pil Pil

Piping hot prawns in a chilli sauce

This dish is definitely one which is made for sharing and is so simple to prepare. You will often find it as a starter in restaurants on the coast, where it’s served sizzling hot in heatproof earthenware dishes with plenty of bread to mop up the juices.

Gambas Pil Pil - Photo www.vistafuengirola.com


For two people, you will need around 20 medium-sized prawns, which must be peeled, heads and tails removed, then washed and dried off before they are fried.

Put three tablespoons of good quality olive oil into your earthenware dish (or a small frying pan, if you are unable to find one), with three cloves of garlic, finely chopped, two whole, dried chilli peppers and a pinch each of paprika and salt.

Heat the dish until the oil begins to sizzle, and then add the prawns. They’ll only need a few minutes to cook, until they turn pink and begin to curl up. Remove the dish from the heat, using a cloth or an oven glove to protect your hands as it will be very hot, and leave to rest for a minute before serving with some crusty bread.

Try and exercise a little patience however, as you can easily burn your mouth if you start tucking in too soon!