Gambas al Pil Pil is a super quick and easy tapa that can be made in minutes at home. This is a dish not for the faint hearted, because it is spicy, it is sooo garlicky and it is full of oil! And so delicious! Some crusty bread to mop up all that delicious oil is a must! It is one of my favourite tapas dishes and I can never resist ordering it when in Spain.
Estimated reading time: 3 minutes
Many regions in Spain claim credit for this beautiful dish of prawns cooked in a hot, garlicky sauce, but whether it originated in the Basque country or Andalucia, it is a dish found all over Spain.
The term “pil pil” is certainly Basque in origin. And while it is synonymous with dishes cooked this way (oil, garlic and chilli), it is also onomatopoeic. Pil pil sounds like the sizzling that takes place when the garlic and prawns are cooking away in the hot oil. It is also a term that refers to anything that is red hot. That sums up the dish, doesn’t it?
This is a super quick recipe and can be made while your guests are sat at the table, as the perfect starter, when entertaining. You can adjust the amount of chilli you use to suit your taste, and the type of paprika, whether hot or mild. I’ve had this dish in so many guises, every region seems to have its own take: which just some whole red peppers, with and without paprika.
I give you an option of 1 – 2 tsp paprika. I love the deep, almost bitter flavour that a generous amount of paprika gives to a dish. If you’re not sure what I mean, or are not a big fan, then I suggest going for 1 tsp the first time you make it.
The last time we were in Spain, I filmed some cooking classes and had a jolly old time with the Spanish neighbours all giving me different bits of advice – it was hilarious! Here’s a picture of me after the Paella shoot.
The best prawns (shrimps) will be the largest you can find. I personally like to cook them in their shells, after removing the heads and cleaning them. Cooking prawns in shells result in prawns that are tastier and plumper. But that is a matter of choice, lose the shells completely if you prefer. And don’t wear a white shirt!
This is one of the dishes I teach in my Summer Tapas classes and my aprons never come back clean!
Do you have a favourite tapa dish? Have you been to Spain? I’d love to know.
Now, shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Gambas Pil Pil, a favourite Spanish Tapa of Spicy Prawns with Garlic
Ingredients
- 12 large prawns shrimps/gambas
- 3 Tbsp EV olive oil
- 3 medium garlic cloves finely chopped
- 1 – 2 tsp hot smoky paprika
- ½ tsp red chilli flakes
- ½ – 1 tsp salt to taste
- 4 Tbsp water
- 1 Tbsp lemon juice
- 4 sprigs parsley finely chopped
Instructions
- Clean the prawns by removing the heads and squeezing any gunk out. Leave the shells on.
- Gently tug the veins out. Set aside.
- Heat the olive oil on medium-high heat and fry the garlic, paprika and chilli flakes for 30 seconds.
- Add the prawns and salt and coat well.
- Pour in the water, mix and cook for 3 – 5 minutes, until the prawns are done.
- Drizzle the lemon juice all over, stir and take off heat.
- Scatter the parsley and serve immediately.
Made the delish prawns a few days ago
Totally amazing recipe
Well balanced flavours- not too spicy
Planning to make it again very soon
🙂
I am so pleased to hear that, this is probably one of my favourite ways with prawns.
We love Spain. and we love tapa! Our favourite tapa would have to be vegan tortilla from B13 in Madrid!!!
This looks so yummy and light !
This looks delicious and really easy to make! I’ll have to try it for dinner one night!
That looks and sounds absolutely delicious. I’ve never had this dish before but I think I would really enjoy it.
Yum!!!!! This looks so delicious!! Sounds a little spicy, but I will have to give it a try.
Sounds really easy to make. I like the short prep time!
Tapas are great for summer nights. Quick and easy. I’d have to tone down the spicy though. Thanks for sharing!!
Summer tapas classes sound like so much fun 🙂 This recipe looks delicious (and easy) – I am definitely going to try it! Thanks!
Oh my mouth is watering just looking at this! I’m not much of a cook, but this looks totally doable! Thanks for sharing!
This looks delicious – I’ve never had prawns before, but I’d definitely be willing to try this. Not sure I could make it myself though – I’m sort of a sissy when it comes to removing heads and stuff.
These look really delicous and tasty. I love the recipe and it looks pretty easy to follow. Definitely going to try it this Easter!
I wish I liked sea food. The rest of my family enjoys it though.
To be honest I was avoiding prawns because they don’t look very tempting when raw. But your dish seems to be really delicious and maybe I’ll try to make it:)
You had me at spicy! These look super delicious, and thankfully I love spicy foods!
It’s not that difficult to do, which is awesome. I would love to try and make this for me and my husband!
This looks amazing! Sounds like it would have a nice kick to it!