Old fave from Spain
Aug 17, 2010 14:26:09 GMT
Post by Deleted on Aug 17, 2010 14:26:09 GMT
Anyone who's been to southern Spain could not have failed to have eaten or just smelled "Gambas Pil Pil".
Our very own neighbour makes a very good example of it.
We grab some from her and eat it with rice, either white or egg fried. Yummy.
Made the Spanish very curious, who usually eat it with bread. Now both us and the neighbour (tapas bar) sell it this way!
Standard recipe and serving...
Prawns or Gambas Pil Pil Recipe
(Sizzling Prawn dish from Spain)
There are a few variations of Gambas Pil Pil (prawns pil pil) but the basic concept is the same. If you can try and get a few small eartenware heat proof dishes as this just adds to the autenticity of the prawns pil pil. If you don't have any or can't get any then don't worry as you can cook in the gambas pil pil in a large frying pan and serve on to a large dish.
The ingredients for Gambas Pil Pil (Prawns Pil Pil):
100ml (3.5 fl oz / half a cup) of good quality olive oil (preferably Spanish olive oil)
4 garlic cloves very thinly sliced (you can crush the garlic if you prefer but personally I prefer slithers of garlic floating around in my prawns pil pil)
1 small fresh red chilli seeded and chopped (again this is a matter of choice, for additional heat leave the seeds in and thinly slice instead. I have also seen gambas pil pil made with dried chillis)
350g of raw gambas (prawns), peeled and salted (if you cannot get fresh prawns or do not like cooking with them then you can use pre-cooked prawns but adjust the cooking time so as to warm through thorougly as opposed to cooking them)
2 tablespoons of chopped fresh parsley
lemon wedges and bread to serve
The method for cooking prawns pil pil
Heat the olive oil in each individual earthenware dish (or the frying pan) over a high heat. Add garlic and chilli and cook for 1 to 2 mintues making sure that they do not burn. Then add the sea salt and prawns and cook for a further 2 to 3 minutes at a brisk pace. (remember to adjust timing if using pre-cooked gambas). Stir in the parsley.
Serve quickly so that the prawns are still sizzling in the cooking juices and accompany with bread and lemon wedges
Our very own neighbour makes a very good example of it.
We grab some from her and eat it with rice, either white or egg fried. Yummy.
Made the Spanish very curious, who usually eat it with bread. Now both us and the neighbour (tapas bar) sell it this way!
Standard recipe and serving...
Prawns or Gambas Pil Pil Recipe
(Sizzling Prawn dish from Spain)
There are a few variations of Gambas Pil Pil (prawns pil pil) but the basic concept is the same. If you can try and get a few small eartenware heat proof dishes as this just adds to the autenticity of the prawns pil pil. If you don't have any or can't get any then don't worry as you can cook in the gambas pil pil in a large frying pan and serve on to a large dish.
The ingredients for Gambas Pil Pil (Prawns Pil Pil):
100ml (3.5 fl oz / half a cup) of good quality olive oil (preferably Spanish olive oil)
4 garlic cloves very thinly sliced (you can crush the garlic if you prefer but personally I prefer slithers of garlic floating around in my prawns pil pil)
1 small fresh red chilli seeded and chopped (again this is a matter of choice, for additional heat leave the seeds in and thinly slice instead. I have also seen gambas pil pil made with dried chillis)
350g of raw gambas (prawns), peeled and salted (if you cannot get fresh prawns or do not like cooking with them then you can use pre-cooked prawns but adjust the cooking time so as to warm through thorougly as opposed to cooking them)
2 tablespoons of chopped fresh parsley
lemon wedges and bread to serve
The method for cooking prawns pil pil
Heat the olive oil in each individual earthenware dish (or the frying pan) over a high heat. Add garlic and chilli and cook for 1 to 2 mintues making sure that they do not burn. Then add the sea salt and prawns and cook for a further 2 to 3 minutes at a brisk pace. (remember to adjust timing if using pre-cooked gambas). Stir in the parsley.
Serve quickly so that the prawns are still sizzling in the cooking juices and accompany with bread and lemon wedges