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Hip, Hip Ole for the Fresh Flavors of Spain: Spicy Sizzling Prawns

Gambas Pil-Pil
By Theresa O'Shea
February/March 2009
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Spicy Sizzling Prawns
Rick Wetherbee


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Serves 2

This is one of the few genuinely spicy Spanish dishes. It is traditionally cooked in a shallow clay pot or ramekin, but a heavy-bottomed skillet will do just as well. Serve with plenty of bread and a green salad to cool things down; it makes a truly delicious lunch or supper dish. 

• 1 pound prawns
• 1 head garlic (or more)
• 1 chile pepper
• 3 to 4 tablespoons extra virgin olive oil
• Pinch of chopped parsley (optional)
• 1 to 2 teaspoons paprika and cayenne pepper, to taste

1. Peel prawns and pat dry. Slice garlic cloves finely. De-seed and chop chile pepper.

2. Cover bottom of pan with olive oil and fry garlic and chile until garlic starts to turn golden.

3. Add prawns and parsley. Sprinkle with paprika and cayenne pepper.

4. Cook over medium heat for approximately 3 minutes, or until prawns turn pink and start to curl slightly.

5. Remove from heat and serve sizzling in pot.

Tip: The Spanish use so much garlic that they have lots of tricks for peeling it faster. Either flatten the clove with a bread knife so the skin splits and the garlic pops out, or soak the cloves in water for 30 minutes before using.

Click here for the original article, Hip, Hip Ole for the Fresh Flavors of Spain: Herbs in Spanish Cuisine. 








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