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Serves/Makes: 4

Ingredients:

• 1 1/2 pounds raw prawns (shrimps), shelled but with the tails in tact
• 8 ounces good quality olive oil
• 4 garlic cloves, finely chopped
• 1/2 chilli pepper, finely chopped
• 1/2 teaspoon paprika
• Salt

How to cook:

• Heat the oil in a frying pan until very hot then add the chilli and garlic and fry for 30 seconds until the garlic is almost golden.
• Making sure the oil is still very hot, add the prawns (shrimps) and paprika and cook, turning for 1-2 minutes only, until the prawns (shrimps) just turn pink. (Do not overcook.)
• Sprinkle with salt and serve immediately with crusty bread.

Notes:

Pil-pil is a style of Chilean bocadillo (appetizer, tapa, or hors d'oeuvre) which reflects its Spanish heritage, as it uses lots of olive oil and garlic, but adds a uniquely Chilean ingredient: the cacho de cabra (kid's horn), which is a piquant red-ripe ají.
Pil-pil is usually associated with seafood such as prawns (gambas al pil-pil), shrimp (camarones al pil-pil), scallops (ostiones al pil-pil) or the huge Chilean crayfish (langostinos al pil-pil).

This recipe for Spanish Gambas Al Pil-Pil serves/makes: 4

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Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Spanish