After a Cooking Class with us there are two things very clear for everyone: the Mediterranean and Spanish cuisine cannot exist without good olive oil, neither without garlic! And that for many foreigners in “exorbitant” quantities that challenge their knowledge, but to which one can get used to effortlessly.
A good example of this would be the delicious “pil-pil prawns”. This crustacean, the dish is primarily made out of, can be found along the Andalusian coast and is a popular ingredient in many traditional and modern recipes. In fact there is no tapas bar that appreciates itself that wouldn’t offer it in this version. It’s a classic, fast, simple, tasty and healthy- you cannot ask for more.
However it is not only the quality of the prawns, but the “pil-pil” sauce that provides it with character (depending on the quantity of chili, it might have a lot of character) and its unmistakable flavor.
It couldn’t be easier: A clay pot is heated up and a good splash of extra virgin olive oil is added until the entire bottom is covered (don’t leave any free space, go for it!). Incorporate several cloves of garlic cut into slices and cayenne chili to your liking and sauté everything.
- Peeled prawns (20 approximately)
- 5 cloves of garlic
- Chili (dried cayenne pepper)
- Pimentón (red paprika powder)
- Extra Virgin Olive oil
Prep: 20 min
Cook: 10 min
Yield: 4 servings
- Chop the garlic in slices, some chili (depending on your preferences) and parsley.
- Add quite a lot of olive oil in an earthenware casserole until covering the entire bottom and heat it up.
- When the oil is hot, add the garlic, chili and parsley.
- Once all these ingredients are slightly fried, incorporate the peeled prawns (without head) and cook them in the pot for three or four minutes, until they have a pink color. Keep in mind that the earthenware pot keeps the contents warm up to half an hour, so the shrimps will continue cooking once removed from the fire.
- Sprinkle a teaspoon of paprika powder (spicy or sweet) over everything and some salt.
Very important: It needs to be served sizzling hot! And to prepare it back home, don’t worry if you don’t have a clay pot, it also works great in a pan.
So there’s just left to say: make sure to get a good bread, because you definitely want to dip it into this tasty sauce! Enjoy!