12. April 2026
Seagan Gambas Pil Pil
Gambas Pil Pil: The Sound of Spain. Forget subtle; this is a brazenly simple dish that demands attention. Imagine plump, crimson prawns plunging into a terracotta cazuela of hissing olive oil, rich with thin slivers of caramelizing garlic and the defiant red pop of dried chili flakes. It arrives at the table still singing—a fierce, oil-bubbling solo that forces a pause in the conversation.
Ingredients (Serves 2 as a starter/side)
- 225g Jumbo King Prawns
- 100ml Olive Oil
- Red chilli
- 3 garlic cloves (chopped roughly)
- Sea Salt and freshly ground black pepper
- A dusting Sweet smoked Spanish Paprika
- Fresh parsley to garnish
Instructions
- Pour the olive oil into a heatproof dish and place on a medium to high heat
- Add in the garlic and chilli and cook for 2 minutes
- Season the prawns with salt and pepper then add to the dish
- Cook the prawns for 3-5 minutes
- Top with a pinch of paprika
- Serve with some gluten free bread and sprig of parsley
- A truely lovely, garlicky tapas treat for you and your friends