This Spanish-inspired recipe for Pil Pil Prawns gives uses jumbo, shell on prawns cooked in garlic, chilli and lemon-infused extra virgin olive oil for a summertime take on the classic tapas dish. Serve with a couple of glasses of chilled white Tempranillo and lots of crusty bread for mopping up those cooking juices!
- 3 tbsp extra virgin olive oil
- 2 large garlic cloves
- 1/2 tsp dried chilli flakes
- 1/4 tsp sweet smoked paprika
- 6 jumbo shell on king prawns (approx. 200g / 7 oz)
- generous pinch sea salt
- juice of 1/2 lemon, plus extra wedges to serve
- small handful flat leaf parsley
- crusty bread, to serve
- Add the olive oil and the garlic, peeled and finely chopped to the bottom of a large frying pan. Set over a medium-high heat and let the garlic slowly warm up in the oil.
- Once the garlic starts to sizzle, reduce the heat to medium low and stir in the chilli flakes and the paprika before adding the prawns. Cook until they’ve turned from grey to pink (or if you’re using cooked prawns until they’re heated through), tossing occasionally.
- Season with salt, and stir in the lemon juice and the parsley, roughly chopped, just before serving.
I’ve written this recipe to serve one so it can be easily scaled up for as many people you need to feed or for as many prawns as you can fit in your biggest pan!