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Gambas Pil Pil (Garlic Prawns)

You’ve just found the easiest Gambas Pil Pil recipe ever! These tasty prawns are extremely popular in Spain, and rarely will you find a menu that doesn’t have them. Gambas Pil Pil is a really simple dish to make… but do be careful of the hot oil.

Easy gambas pil pil recipeYou will need either a heavy base frying pan, or one of those terracotta dishes you find in restaurants all over Spain (see image to the right for an example)

Ingredients

  • Olive oil
  • 3 or 4 cloves of garlic – finely sliced
  • A good teaspoon of paprika (smoked or sweet is fine)
  • A handful of raw prawns per person, shelled (and deveined if you prefer)
  • One fresh chilli, very finely sliced. Up to you if you include the seeds or not

Gambas Pil Pil Method

Here is where Gambas Pil Pil gets really easy! Pour about 1/4 inch of olive oil into your pan or dish, and heat over a medium / high heat.

Sprinkle in the paprika and stir well.

Throw in the garlic, chillies and prawns.

They will cook very quickly. So turn your prawns as soon as they start to turn pink. It will only take a minute or so. We have also successfully cooked this with cooked prawns – so if that’s easier for you… dig in!

Carry the pan / dish very carefully to the table and serve with plenty of fresh bread for mopping up that awesome chilli/garlic oil.

You may wish to have a heat resistant coaster or similar to place your pan on so it doesn’t burn your table.

This recipe especially reminds me of sitting on a sunbaked terrace in Lanzarote, watching the world go by. It’s an extremely tasty dish – but I make the same mistake every time… and try to eat it too quickly, which burns my tongue. You’d think I’d have learned by now!

Image source

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Elle Draper
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Gandy-Draper. Born a "Norverner", she then spent most of her life "Dann Saff" before moving to Spain in 2006. Elle writes for a number of publications and is a long term Destination Expert on TripAdvisor. Elle's loves are Alan, the internet, their three bouncing dogs, good food, and dry white wine - although not necessarily in that order. More about Elle - HERE | Got a news story to share? Click HERE | Want to write for Spain Buddy? Click HERE | Interested in our low cost advertising? Click HERE

7 Responses to Gambas Pil Pil (Garlic Prawns)

  • Alf says:

    WHAT, NO GLASSES OF VINO COLLAPSO ? ELLE , YOU’RE SLIPPING 😉
    SORRY ABOUT CAPS, KEYBOARD PLAYING SILLY BUGGERS ;(

  • Alf says:

    Gracias bondad por eso! I thought you’d gone teetotal for a minute, didn’t spot the date, too busy wondering if I had any prawns in the fridge. xx

    • Elle Draper
      Elle Draper says:

      Ha ha ha – yeah, crisis averted. I’ll be sure to include some in this week’s recipe to keep the standard up (or is it down?)
      Anyway – did you find any prawns?
      Elle xx

  • Alf says:

    Yep, just behind all the vino seco & tins of Eurospar cervesas. xx

  • alan shaw says:

    Oh dear I had the pan on medium to high but must’ve been a tad to high as the paprika turned to a soot looking spice and the garlic was bitter and chilli disappeared.tasted ok but will try again on a lower heat.

    • Elle Draper
      Elle Draper says:

      Oh no! Keep the heat on high… and throw the garlic and chilli in – but remove after a few seconds. Then do the prawns and the paprika last.

      If you prefer to do it on a lower heat – do turn it up for the prawns so they’re sizzled instead of sauteed.

      Good luck!

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