This recipe comes from a Spanish cookbook called 500 Tapas by Maria Segura. Pil Pil means pil-pileando which means the fragrant scarlet oil should be bubbling hot when served.
Hints & Tips
- I have used prawns for this recipe but you can just as easily used a small fillet of white fish, cubed, such as monkfish, rockling, sword fish.
- You can also replace the prawns and use 1 boneless, skinless, chicken breast, flattened and cut into strips.
- You can use dried chilli flakes as an alternative to dried chilli.
- GF, DF, Veg, SF
- Category: Dairy Free, Entree, Fish / Seafood, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 12 Raw, Medium King Prawns, Peeled & Deveined
- 1 Large Dried Red Chilli
- Pinch Paprika
- 1 tablespoon Chopped Fresh Parsley
- 1 teaspoon Salt
- 80 milliliters Extra Virgin Olive Oil
- 4 Cloves Garlic, Thinly Sliced
- Bread for Dunking
Instructions
- Place the prawns in a bowl, sprinkle with salt and toss. Allow to stand for 15 minutes and then pat dry.
- Heat the oil in a medium sized pan over high heat.
- Add the garlic and dried chilli and stir.
- When the garlic becomes golden, add the prawns and stir until cooked through, about 2 minutes.
- Stir in the paprika and parsley for the last 30 seconds of cooking.
- Transfer to a serving dish and serve with bread to dunk.
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