I vividly remember eating this dish for the very first time while on holiday in Spain, visiting my auntie and cousins who lived there. Like all the best holidays, the entire trip revolved around food. Weeks before we even left, reservations were already locked in at my auntie’s favourite spots down at the port.
Our first booking was for tapas at a tiny, charming restaurant right on the water. As soon as we sat down, the waiter handed us menus - and without even glancing at hers, my auntie ordered for the whole table.
The first dish to arrive was a small, screamingly hot terracotta pot, filled with prawns and the most incredible aroma I had ever smelled. Then came the words that are forever burned into my brain:
“Gambas prawn pil pil - very hot, be careful.”
Alongside it was a basket of fresh, steamy ciabatta. My auntie told us to tear off some bread, dunk it into the oil, and place a prawn on top. Holy moly. The explosion was unreal. I was instantly hooked.
If you’ve been here for a while, you’ll know how obsessed Tess and I are with chilli. It’s no secret - we put it in just about everything.
However… If you don’t like chilli, please still make this recipe. My entire love affair with prawn pil pil started without any chilli at all.
And if you do like chilli?
Well… add a shitload and thank me later.
500g Fresh Prawns, shells removed
80ml Olive Oil
4 Garlic Cloves, minced
2 Red Chillies, chopped
1 Shallot, finely diced
15g Butter
1tbsp/15ml Smoked Paprika
1 Lemon
Fresh Parsley, chopped
Fresh Ciabatta
Heat a large frying pan over medium-high heat for a couple of minutes. Add the olive oil to the hot pan and allow it to heat for 2–3 minutes. Carefully lay the prawns in the pan in a single layer, preferably around the edge. Season with salt and pepper.
Cook for about 90 seconds, or until the underside starts turning pink, then flip the prawns. Lower the heat to medium-low and add the garlic, chilli, shallot, butter and smoked paprika, along with a generous squeeze of lemon juice.
Cook for a further 90 seconds, stirring gently, until the prawns form an open “C”. Avoid overcooking - tightly curled prawns mean they’re past their best.
Remove from the heat, stir through the chopped parsley, and finish with extra salt, pepper and lemon juice to taste.
Serve immediately with warm, sliced ciabatta for dipping.
Cheers, Matt x
