Authentic Gambas al Pil Pil
Gambas al Pil Pil is a traditional Spanish tapas dish that highlights the succulent flavors of fresh raw prawns. Hailing from the coastal regions of Spain, this dish is revered for its simplicity and bold flavors, making it a beloved staple in tapas bars. When prepared correctly, the prawns remain tender and juicy, absorbing the aromatic garlic and the heat from chili peppers. This recipe emphasizes the use of raw prawns for the best texture and flavor, and it is best cooked and served in a rustic earthenware dish, which enhances its presentation. Pair this dish with crusty bread to soak up the delicious garlic and olive oil broth for a truly authentic experience.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
raw prawns
500 g (shelled)
chili peppers
2 (chopped and seeded)
garlic cloves
6 (chopped)
olive oil
1/2 cup (none)
dry white wine
1/2 cup (optional)
salt
to taste (none)
Instructions
1
Heat an earthenware dish over moderate heat until warm.
2
Pour in the olive oil and allow it to heat up slightly before adding the chopped garlic. Fry the garlic gently until it begins to brown, releasing its fragrant aroma.
3
Add the chopped chili peppers to the dish and stir for about 30 seconds to infuse the oil with their heat and flavor.
4
Carefully add the raw prawns to the pan, ensuring they are spread evenly across the surface. Season generously with salt.
5
Cook the prawns, stirring gently, for about 3-4 minutes, or until they turn a vibrant pink color and are cooked through.
6
If using, slowly pour in the dry white wine, allowing it to simmer for 1-2 minutes to meld the flavors together.
7
Remove from heat and serve immediately in the earthenware dish, garnished with fresh parsley if desired. Don’t forget to offer some crusty bread alongside for dipping in the flavorful oil.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gambas al Pil Pil?
Gambas al Pil Pil is a traditional Spanish tapas dish that highlights succulent prawns in a garlic and chili oil broth.
Where does this dish originate from?
This dish hails from the coastal regions of Spain and is a beloved staple in tapas bars.
Why should I use raw prawns instead of pre-cooked ones?
Using raw prawns ensures the best texture and flavor as they remain tender and juicy while absorbing the aromatic garlic and chili heat.
What is the best dish to cook Gambas al Pil Pil in?
A rustic earthenware dish is recommended as it enhances the presentation and is the traditional vessel for this recipe.
What should be served alongside this dish?
It is best served with crusty bread to soak up the delicious garlic and olive oil broth for a truly authentic experience.
How many prawns are needed for this recipe?
The recipe calls for 500 grams of raw prawns.
Do the prawns need to be shelled?
Yes, the prawns should be shelled before cooking as part of the preparation.
How much garlic is required?
The recipe uses 6 chopped garlic cloves to provide a bold, aromatic flavor.
What type of oil is used for the broth?
1/2 cup of olive oil is used to create the flavorful cooking base.
How many chili peppers are included?
Two chili peppers are used, and they should be chopped and seeded.
Is white wine a mandatory ingredient?
No, the 1/2 cup of dry white wine is optional and used to meld the flavors together at the end of cooking.
At what heat setting should the dish be cooked?
The earthenware dish should be heated over moderate heat.
How long should the garlic be fried?
The garlic should be fried gently until it just begins to brown and releases its fragrant aroma.
How long should the chili peppers be stirred in the oil?
Stir the chopped chili peppers for about 30 seconds to infuse the oil with their heat and flavor.
How long do the prawns take to cook?
The prawns typically take 3 to 4 minutes to cook until they turn a vibrant pink color.
When should I add the salt?
Add salt generously once the raw prawns have been added and spread evenly in the pan.
What should I do if I decide to use the optional dry white wine?
Slowly pour in the wine and allow it to simmer for 1 to 2 minutes to meld the flavors together.
How should the dish be garnished?
You can garnish the dish with fresh parsley if desired before serving.
Should the dish be transferred to a separate plate for serving?
No, it should be served immediately in the same earthenware dish it was cooked in for an authentic presentation.
Is this dish considered a main course?
While it can be part of a meal, it is traditionally categorized as a tapas dish or appetizer.
What are the primary flavor components of this dish?
The dish is characterized by its aromatic garlic, heat from chili peppers, and succulent seafood.
What is the ingredient count for this specific recipe?
There are 6 main ingredients used in this traditional recipe.
Can I use frozen prawns for this dish?
Yes, but ensure they are raw, fully thawed, and patted dry to achieve the best texture.
How do I prepare the chili peppers for the oil?
The chili peppers should be chopped and the seeds should be removed before adding them to the oil.
What type of wine is best if I choose to use it?
A dry white wine is recommended for this recipe to complement the garlic and seafood.
Is Gambas al Pil Pil a very spicy dish?
It has a moderate heat from two chili peppers, which infuses the oil without being overwhelming.
How many servings does this recipe provide?
The exact serving count is not specified, but 500g of prawns is typical for a shared tapas plate.
What tags are associated with this recipe for organization?
Tags include Spanish, tapas, prawns, garlic, chili, seafood, traditional, and appetizer.
What is the very first instruction for making this dish?
The first step is to heat an earthenware dish over moderate heat until it is warm.
What is the final serving tip mentioned?
The final tip is to offer crusty bread alongside the dish for dipping in the flavorful garlic oil.