A Perfect Spanish Starter: Gambas Pil Pil

This gorgeous spicy little starter is basically translated
as spicy prawns (or shrimps). Traditionally they are served as tapas, in
sizzling hot individual terracotta dishes. They are so simple, quick and easy to make too 🙂

You will need: 

(Serves two)
Cooked peeled king prawns (or shrimps) 
A large or 2 smaller red chillies (finely chopped)
Squeeze of lemon
Drizzle of olive oil
2 garlic cloves (roughly chopped)
Hot paprika
Cracked black pepper


1. Prepare your prawns/ shrimps. I personally prefer to
use cooked prawns, but traditionally uncooked are used.
2. Dry fry the chilli and garlic in a pan. Dry frying gives
the chillis that extra hot kick!
3. Add the oilve oil and reduce to a medium heat.
4. Add the prawns/shrimps and cook for around 2-3
5. Sprinkle with the paprika, a squeeze of lemon and some
cracked black pepper.
6. Serve with a good chunk of baguette to dip in to the
sauce or a little olive oil.
The Spanish would usually cook and serve Gambas Pil Pil in
individual terracotta dishes, one dish per person.  
I hope you enjoy!
Lots of love, 
Helen  xoxo 

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