GAMBAS PIL PIL
Preparation time: 20 minutes Servings 2
20 peeled prawns (gambas) (if you cannot get fresh prawns or do not like cooking with them then you can use pre-cooked prawns but adjust the cooking time so as to warm through thoroughly as opposed to cooking them)
3 tablespoons of olive oil aceite de oliva
3 cloves of garlic, chopped ajo 1 tablespoon garlic, crushed
2 chilli peppers, dried guindillas or 2 teaspoons chilli powder
Pinch of pimentón picante or Dulce
A splash of white wine or dry sherry1 tablespoon flat leaf parsley, chopped salt and fresh ground pepper.
Put olive oil, wine, garlic cloves, chilli peppers, and pimenton in an earthenware ramekin. Heat the ramekin at medium heat or until the oil begins to sizzle. Meanwhile peel and wash the prawns. Dry them off with a paper towel and add them to the ramekin. Cook the prawns for about six minutes, 3 minutes on either side, or until they begin to turn pink and curl slightly. Sprinkle with the parsley and serve at once. As with every other tapas dish, Gambas al Ajillo is traditionally served with a bowl of bread.
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