Having just returned from a relaxing week away in Marbella, I wanted to share the recipe for one of my favourite Spanish tapas dishes – Gambas Pil Pil! Prawns with chilli and garlic. Basically, what culinary dreams are made of.
I was in Marbella on a family holiday reviewing the gorgeous James Villas and I’ll be sharing our wonderful week away on the blog soon.
The villa was truly magnificent (palatial almost), and the kitchen got a lot of use (kudos to James Villas for stocking it with brand new copper pans and Denby crockery no less too).
I love eating out at restaurants, particularly on holiday (and we did that too), but it was a real joy to buy groceries close to our place, with independant shops, bustling markets and even supermarkets brimming with local, fresh and seasonal produce, meaning my Dad (an award winning restaurateur of The Olive Tree group of restaurants) and I, could easily rustle up flavoursome dishes for la familia during our stay.
Papa G doing what he loves best-
A tiny supermarket with everything we needed, on our doorstep.
The first picture was taken at the famous Camuri, a stunning restaurant situated in the Laguna Village in Estapona and truly exceeded all expectations. Tonnes of garlic (good job Peter was back in blighty otherwise garlic kisses would also have been on the menu), just the right hit of chilli and lots of parsley.
The dish is essentially just prawns sizzled with slithers of garlic and whole baby red chillies or 1 red finely chopped bad boy (depending on the chef) making it the perfect summer dish: hot, simple and rustic.
Typically a tapas dish yes, but for family dinners I like to make a big batch as below, dishing up in a big bowl so everyone can tuck in easily.
Then I just serve with crusty bread for dipping! Delicious!
- 6 tablespoons of olive oil
- 5 cloves of garlic, peeled and sliced thinly
- 1 fresh red chilli, deseeded and sliced thinly
- 400g of raw prawns, peeled and deveined
- 1 heaped teaspoon of paprika
- Pinch of sea salt
- 125ml white wine (I like to use a white Rioja)
- finely chopped parsley for garnish
Pour oil into a small frying pan or cazuela dish to about 1.5 cm deep. Heat over medium–high heat.
Add the garlic, chilli and prawns, they should start sizzling immediately. Sprinkle the paprika. Cook for 15 seconds then turn the prawns over. Add the salt, white wine and parsley, then serve straightaway. Easy peasy. Sunshine on a plate.