This is a recipe for garlic lovers. 6 whole garlic cloves go in to making this really quick and simple prawn recipe that is a must at any tapas table, but equally delicious in pasta or a salad. Gambas Pil Pil is a traditional Spanish dish that will transport your taste buds to the Mediterranean.
If you have ever been to a tapas restaurant, then you will have definitely seen these garlic prawns on the menu and probably ordered them. Giant prawns cooked in excellent quality olive oil and enough garlic to scare a vampire off! This really is a super simple Spanish dish, with lots of different ways to use it.
What is Gambas Pil Pil?
The term "pil pil" is Basque and refers to dishes cooked in a lot of oil with garlic and spice. This dish certainly covers those bases. We used the best quality giant prawns we could find and then cooked them in lots of excellent quality olive oil. The flavour comes from the garlic and then a kick of heat from the chilli.
Why you will love it
- High in protein
- Ready in under 5 minutes
- A great addition to a tapas dinner party
- Versatile with lots of uses
- Prawns - These are the star of the dish. We used raw king prawns, which helps to stop them being overcooked in the sauce.
- Oil - This is where all the sauce comes from. Use a really good quality olive oil for the best flavour.
- Garlic - Fresh is always best. Make sure it is finely crushed, almost like a paste, so there is even distribution.
- Chilli - We love ours with lots of chilli. This is totally optional though, and you could just stick to the garlic.
- Parsley - This adds a lovely freshness to the finished dish. You can leave it out though.
A full ingredients list with measurements is in the recipe card below.
How to make Gambas pil pil - Step by step
One: Add the oil to a pan and heat until hot. Add the garlic and chilli and cook for 1 minute, stirring continuously.
Two: Add the prawns and cook until they have turned pink all over - about 3-4 minutes.
Three: Add the chopped parsley, stir and serve.
Health benefits of prawns
Prawns are a low-in-fat protein source and they are so versatile. You can use them in pasta, salads, sandwiches and so much more. They are a good source of selenium, which is one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of zinc, which is important to develop a healthy immune system.
This is such a simple dish, so we don't want to over complicate it by serving it with anything too difficult. We like to put a stick of crunch french bread in the oven and then tear it in to chunks and dip it in the garlicky oil leftover in the bowl after we have eaten the prawns.
As well as a must-have at any tapas spread, we mix these through a simple buttery spaghetti dish or on top of a green salad for a quick and easy lunch. These go really well on our Tapas Platter.
Freeze: We wouldn't recommend freezing gambas pil pil.
Reheat: One the prawns are cooked, we wouldn't recommend reheating them as they can get really rubbery. These take less than 5 minutes to cook, so they are always best cooked from fresh.
Frequently asked questions
Yes, as long as you make sure that there is no cross contamination, then this can be gluten free.
You need to use a really good quality olive oil. You really do get what you pay for and you will be able to taste the difference, because a generous amount is used here.
If you are using frozen prawns, then you will need to defrost them first. Using frozen prawns can cause them to over cook.
• For a more traditional dish, add some fresh finely chopped red pepper to the oil before adding the prawns, or a sprinkle of red chilli flakes before serving.
• Keep this dish simple by serving with warm crusty bread to dip into the oil.
• These prawns are best cooked fresh and not reheated.
• We sprinkled parsley on ours before serving, however you could use coriander instead.
More Spanish recipes
Gambas Pil Pil
- 500 g raw king prawns
- 2 tablespoon Olive oil
- 6 Garlic clove - crushed
- 1 Red chilli - finely chopped
- 15 g Fresh parsley - chopped
- Add the oil to a pan and heat until hot. Add the garlic and chilli and cook for 1 minute, stirring continuously.2 tablespoon Olive oil, 6 Garlic clove, 1 Red chilli
- Add the prawns and cook until they have turned pink all over - about 3-4 minutes.500 g raw king prawns
- Add the chopped parsley, stir and serve.15 g Fresh parsley
- For a more traditional dish, add some fresh finely chopped red pepper to the oil before adding the prawns, or a sprinkle of red chilli flakes before serving.
- Keep this dish simple by serving with warm crusty bread to dip into the oil.
- These prawns are best cooked fresh and not reheated.
- We sprinkled parsley on ours before serving, however you could use coriander instead.