PRAWN “pil pil” (makes 4 tapas)
This is an Andalucian favourite served in nearly every Spanish tapas bar. It’s really simple to make and absolutely delicious.
300 grams of raw prawns
3-4 cloves of garlic
1-2 small piece of dried red hot chili pepper
1 tablespoon of sweet paprika
Handful of fresh parsley
Crusty bread to serve.
Peel the prawns, cut the garlic into fine slices, cut the chili into small pieces and chop the parsley up finely. In a bowl, toss the prawns in the sweet paprika and leave aside.
Heat the olive oil and gently fry the chopped garlic and the chili pepper. When the garlic turns golden, add the chili and prawns and fry until the prawns are cooked through (3-4mins), stirring everything well over the heat and adding the parsley during the last minute or two.
Remove from heat and serve sizzling hot in traditional terracotta cazuela pots. Bread for dipping is essential!
A citrus wine will enhance the ocean flavours, so try Sauvignon Blanc, Sancerre, Verdelho or a Roussanne with this much loved dish.