Recipe of Prawns Pil Pil, a classic Spanish tapas dish, originates from the southern regions of Spain, particularly Andalusia. It consists of prawns cooked in sizzling olive oil infused with garlic, chili, and paprika, creating a rich and flavorful dish. Often served in a clay dish (cazuela), this quick and simple recipe is a favorite in Spanish cuisine, best enjoyed with crusty bread to soak up the delicious oil.
Cooking Time:
15 minutes
Ingredients:
1 lb raw prawns, peeled and deveined
4 tbsp extra virgin olive oil
4 garlic cloves, thinly sliced
1 tsp smoked paprika
1 tsp red chili flakes
1 tbsp dry white wine
1 tbsp chopped fresh parsley
salt, to taste
crusty bread, for serving
Recipe:
Heat olive oil in a heavy-bottomed pan or traditional cazuela over medium heat.
Add the sliced garlic and chili flakes, cooking for 1–2 minutes until the garlic is golden but not burned.
Stir in the smoked paprika and cook for a few seconds to release its aroma.
Increase the heat to high, then add the prawns and season with salt. Cook for 2–3 minutes, stirring occasionally, until the prawns turn pink.
Pour in the white wine and let it simmer for 1 minute, allowing the alcohol to evaporate.
Remove from heat and sprinkle with chopped parsley.
Serve immediately in the pan or cazuela, accompanied by crusty bread to dip in the flavorful oil.
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