Gambas pil pil
I live in the south of Spain, and this is one of my favourite tapas dishes to have. Tapas, starter, even as a main course, this is a delicious dish! Even better, it is really easy to make.
Ingredients (serves 1 as a starter)
– Olive oil
– 2 garlic cloves, thinly sliced
– Half a small red chilli, chopped
– 5 medium-large prawns, shelled but with the tails left on
– pinch of salt
– 1 teaspoon chopped parsley
1. Heat the grill to high
2. Pour the oil into a small heatproof dish, like the kind you get in Spanish tapas restaurants (a cazuela – these ones are adorable!). You need about a cm thickness of oil.
3. Heat the oil under the grill.
4. Carefully add the prawns, garlic and chilli. They should sizzle! Place back under the grill but watch carefully. Cook until the prawns are no longer pink and are hot all of the way through.
5. Scatter the parsley and serves immediately, with plenty of bread to dip in that delicious spicy garlicky oil.
6. Be careful not to burn your mouth!!
Thanks to Sarah Jane McCrorie for the fab gambas picture! (She removes the tails before cooking, but this is a matter of preference.)
Follow me on Twitter @about_taste