This always feels like a little taste of the Mediterranean as I remember the first time we had this dish was on holiday. So for me, Gambas Pil Pil brings with it warm nights and gentle breezes, long relaxed suppers watching the sun go down before meandering back to our villa. A fabulous starter, it arrives sizzling with the aroma of garlic filling the air. The plump, garlicky prawns are fabulous and the residual oil is just as enjoyable, mopped up with good, chunky bread (Focaccia in this case). Lovely, simple: enjoy!
Serves 4-6 as a starter or light lunch (We like rather large portions, so maybe bear that in mind when looking at my prawn quantities!)
What you need…
4 – 6 x ovenproof bowls to cook and serve
900g giant prawns, peeled
6 cloves garlic, chopped
2 hot chillis, deseeded and sliced
Sea salt to season
What to do…
Divide the prawns between your dishes. Likewise, divide up the garlic and chilli evenly. Season with salt and then pour over olive oil so that it just covers the top of the prawns. Give them a good mix, cover with cling film and then pop in the fridge until ready to cook. (If possible, I try to do this preparation 24 hours in advance so that the flavours really gather, but equally, we have had them after just a couple of hours ‘marinating’.
Preheat the oven to 240°c / 475° / gas 9.
Remove the cling film and put your bowls on a baking tray and then into the oven for 5 – 10 minutes, until they are pink and sizzling.
Carefully remove from the oven and serve. The most simple of starters or lunches and really quite delectable. Dunking bread is an absolute must!
Good bread to mop up the garlic infused hot oil.
I used Cooks’ Ingredients’ frozen chopped garlic and chilli, saving on that bit of prep – love ‘em!
Not sure – the recipe is pretty generic but this particular version, which we have been enjoying for years, was pulled from a magazine…a very long time ago!
Very, very easy!