Prawn Pil Pil, a vibrant and appetizing dish, is celebrated for its simplicity and rich flavors, originating from the coastal regions of Spain. This traditional recipe, also known as “Gambas al Pil Pil,” consists of prawns cooked in a sizzling sauce made with generous amounts of garlic, olive oil, and chili peppers, delivering a delightful kick. The prawns are sautéed until perfectly tender, allowing them to absorb the aromatic blend of spices and herbs, typically including paprika which adds a smoky depth.
Served straight from the skillet, Prawn Pil Pil is often accompanied by fresh crusty bread to soak up the flavorful oil, making it an ideal tapas dish for sharing. The charm of this dish lies in its ability to bring people together, offering a warm, communal eating experience that is both casual and deeply satisfying. Prawn Pil Pil is not just a meal; it’s a celebration of coastal Spanish culinary traditions, perfect for any occasion.
Kitchen Tools Needed
Skillet or frying pan: Preferably cast iron for even heat distribution.
Garlic press: Optional, for finely mincing garlic.
Chopping board: For preparing garlic and chili peppers.
Sharp knife: Essential for slicing ingredients finely.
Measuring spoons: For accurate measurement of spices.
Measuring cups: For liquids, like olive oil.
Wooden spoon or spatula: For stirring the prawns in the skillet.
Serving dish: For presenting the dish, or you can serve directly from the skillet.
Lemon squeezer: Optional, for adding fresh lemon juice to the dish before serving.
Ingredients for Prawn Pil Pil
Prawns: 500 grams, peeled and deveined
Olive oil: 120 ml (about 1/2 cup)
Garlic: 6 cloves, finely sliced
Red chili peppers: 2, deseeded and finely chopped
Paprika: 1 teaspoon, preferably smoked
Salt: To taste
Fresh parsley: A small bunch, chopped for garnish
Lemon wedges: For serving
Instructions for Making Prawn Pil Pil
Preparation
Peel and devein the prawns, if not already done.
Finely slice the garlic cloves.
Deseed and finely chop the red chili peppers.
Chop the fresh parsley for garnish.
Cooking
Heat the Oil
Place the skillet on medium heat and add the olive oil, allowing it to warm up but not smoke.
Sauté Garlic and Chili
Add the sliced garlic and chopped chili peppers to the hot oil.
Sauté for about 1-2 minutes or until the garlic starts to turn golden, being careful not to burn it.
Cook the Prawns
Add the prawns to the skillet and sprinkle them with the smoked paprika and a pinch of salt.
Cook for about 2-3 minutes on each side or until the prawns are pink and opaque.
Finishing Touches
Sprinkle chopped parsley over the cooked prawns.
Squeeze a lemon wedge over the dish to add a fresh zesty flavor.
Serve hot, directly from the skillet or transferred to a serving dish, with extra lemon wedges on the side for additional seasoning.
What to serve with Prawn Pil Pil ?
Crusty Bread: Essential for dipping into the spicy, garlicky oil, crusty bread like a baguette or ciabatta enhances the flavors and adds texture.
Spanish Rice: Serve a side of fragrant Spanish rice to soak up the delicious sauce and add a hearty element to the meal.
Green Salad: A simple green salad dressed with olive oil and lemon juice can provide a refreshing contrast to the rich flavors of the prawns.
Patatas Bravas: These spicy, fried potatoes are a staple in Spanish cuisine and make a robust side that complements the seafood.
Sautéed Vegetables: Lightly sautéed vegetables such as bell peppers, zucchini, and asparagus can add color and nutrition to your meal.
Black Garlic Mayo: Offering a side of creamy mayo provides a cool, creamy counter balance to the heat of the dish.
White Wine: A crisp, chilled white wine, such as Albariño or Verdejo, pairs wonderfully with the seafood and helps balance the spice.
Tips and Tricks
Choose Quality Prawns: Opt for fresh, high-quality prawns for the best flavor and texture. If using frozen prawns, ensure they are thoroughly thawed and dried before cooking.
Control the Heat: Maintain a moderate heat throughout cooking to avoid burning the garlic. Burnt garlic will impart a bitter taste to the oil.
Infuse the Oil: Let the garlic and chili peppers infuse their flavors into the olive oil before adding the prawns. This step enhances the overall depth of flavor in the dish.
Do Not Overcook the Prawns: Prawns cook quickly and can become tough if overcooked. Remove them from the heat as soon as they turn pink and opaque.
Use Smoked Paprika: The smokiness of paprika adds a distinctive depth to the dish. Ensure you use smoked rather than plain paprika for that authentic flavor.
Adjust the Spice Level: Tailor the amount of chili to suit your taste. If you prefer a milder version, reduce the chili or remove the seeds to lessen the heat.
Serve Immediately: Prawn Pil Pil is best enjoyed hot, directly from the skillet. This ensures the prawns are succulent and the oil is still sizzling.
Prep Ahead: Have all your ingredients chopped and ready to go. This dish cooks quickly, so having everything prepped will make the process smoother.
Experiment with Citrus: Besides lemon, try adding a splash of orange or lime for a different twist on the traditional lemon zest.
Garnish Wisely: Fresh parsley not only adds color but also freshness that complements the richness of the garlic and chili.
Variations and Substitutions
Different Seafood: Replace prawns with other types of seafood like scallops, squid, or even chunks of firm white fish to diversify the texture and flavor.
Vegetarian Twist: For a vegetarian version, substitute prawns with mushrooms or chickpeas. Both options soak up the flavors well and offer a satisfying texture.
Vary the Herbs: While parsley is traditional, try using cilantro or basil for a different herbal note that complements the spicy and garlicky flavors beautifully.
Spice Variations: Instead of red chili peppers, experiment with other types of chili like jalapeño for a milder heat or chipotle for a smokier touch.
Add Vegetables: Introduce colorful vegetables like cherry tomatoes, bell peppers, or spinach during the last few minutes of cooking for added nutrition and vibrancy.
Dairy Addition: A sprinkle of crumbled feta or a dollop of sour cream can add a creamy contrast to the spicy oil.
Lime Instead of Lemon: Use lime juice instead of lemon for a tangier, more pronounced citrus flavor that pairs well with the garlic and chili.
Change the Oil: If you prefer a different oil profile, try avocado oil or a mild coconut oil for cooking, though olive oil is traditional for its flavor and heat tolerance.
Gluten-Free Accompaniment: Instead of serving with bread, opt for gluten-free alternatives like polenta, gluten-free toast, or serve over a bed of rice to keep the meal gluten-free.
Heat Level Adjustment: Adjust the amount of smoked paprika and chili to control the spiciness of the dish according to your preference or audience.
Making Ahead
Preparation: You can prepare the garlic and chili in olive oil ahead of time. Gently heat the oil, sauté the garlic and chili until fragrant, then cool and store the infused oil in the refrigerator. This method allows the flavors to deepen.
Prawns: It’s best to cook prawns right before serving to ensure they’re at their freshest and most succulent. However, if you must prepare them in advance, undercook them slightly so they won’t overcook upon reheating.
Storage
Refrigeration: Store any leftovers in an airtight container in the refrigerator. Properly stored, Prawn Pil Pil can last up to two days.
Freezing: Freezing is not recommended for Prawn Pil Pil. The texture of prawns can become rubbery and the oil may separate, affecting the overall quality of the dish.
Stovetop: To reheat, gently warm the Prawn Pil Pil in a skillet over low heat. If the oil has solidified, let it melt and become fluid before increasing the heat slightly. Stir gently to warm the prawns through without cooking them further.
Microwave: Although not ideal, you can use a microwave to reheat Prawn Pil Pil. Place the prawns and oil in a microwave-safe dish, cover loosely, and heat on a low setting in short bursts of 20-30 seconds, stirring in between. Be careful to avoid overheating as this can make the prawns tough.
Frequently Asked Questions – FAQ’s
For the best results, use fresh, large prawns that have been peeled and deveined. Frozen prawns can also be used; just make sure they are completely thawed and patted dry to avoid waterlogging the oil during cooking.
Prawn Pil Pil is best enjoyed fresh and straight from the skillet. However, you can prepare the garlic and chili in the oil beforehand and simply reheat and cook the prawns just before serving to preserve the freshness and texture of the seafood.
Prawns cook quickly and turn from a translucent gray to a pink and opaque color when done. This usually takes about 2-3 minutes per side. Overcooking can make them rubbery, so it’s important to remove them from the heat as soon as they change color.
Prawn Pil Pil is distinguished by its method of cooking in a flavorful olive oil infused with plenty of garlic, chili, and often smoked paprika. The prawns are served sizzling in the oil, which is a signature of this dish, making it a dynamic and aromatic tapas staple.
While the olive oil plays a crucial role in the flavor and cooking method of Prawn Pil Pil, you can slightly reduce the amount if desired. To maintain the richness, ensure you still have enough oil to cover the base of your skillet, allowing the garlic and chili to infuse effectively.
Recipe by JesseCourse: AppetizerCuisine: SpanishDifficulty: Easy
Servings
4
servings
Prep time
10
minutes
Cooking time
6
minutes
Calories
250
kcal
Ingredients
Prawns: 500 grams, peeled and deveined Olive oil: 120 ml (about 1/2 cup) Garlic: 6 cloves, finely sliced Red chili peppers: 2, deseeded and finely chopped Paprika: 1 teaspoon, preferably smoked Salt: To taste Fresh parsley: A small bunch, chopped for garnish Lemon wedges: For serving
Directions
Preparation: Prepare Ingredients:Peel and devein the prawns, if not already done. Finely slice the garlic cloves. Deseed and finely chop the red chili peppers. Chop the fresh parsley for garnish. Cooking: Heat the Oil: Place the skillet on medium heat and add the olive oil, allowing it to warm up but not smoke. Sauté Garlic and Chili: Add the sliced garlic and chopped chili peppers to the hot oil. Sauté for about 1-2 minutes or until the garlic starts to turn golden, being careful not to burn it. Cook the Prawns: Add the prawns to the skillet and sprinkle them with the smoked paprika and a pinch of salt. Cook for about 2-3 minutes on each side or until the prawns are pink and opaque. Finishing Touches: Garnish and Serve:Sprinkle chopped parsley over the cooked prawns. Squeeze a lemon wedge over the dish to add a fresh zesty flavor. Serve hot, directly from the skillet or transferred to a serving dish, with extra lemon wedges on the side for additional seasoning. Serving Suggestion: Serve with Bread:Accompany the Prawn Pil Pil with slices of crusty bread for dipping into the flavorful oil, enhancing the overall dining experience.
Conclusion
Prawn Pil Pil stands out as a quintessential Spanish dish, offering a delectable blend of simplicity and flavor that captures the essence of Spanish culinary traditions. This dish’s allure lies in its bold garlicky and spicy oil, which perfectly complements the tender prawns. An ideal choice for gatherings, Prawn Pil Pil serves not only as a delicious tapas but also as a vibrant conversation starter. Whether served in a cozy home setting or as part of a festive menu, it remains a favorite for its ability to bring people together over shared plates.
The versatility of Prawn Pil Pil allows for various adaptations, making it suitable for different tastes and dietary preferences. Ultimately, embracing the traditional cooking methods and enjoying the dish fresh and sizzling is the best way to appreciate its full flavor and communal spirit.
