A classic Spanish tapas dish, this prawn pil pil dish would make the perfect Spring recipe to add a real variety to your diet this month. With plenty of fragrant garlic and spicy paprika, red pepper and a helping of dry sherry, this prawn pil pil recipe is full of flavor and works really well as a main option when served up with new potatoes and kale. It’s simple, healthy and really tasty, so is the perfect treat to try for dinner this week.
- 4tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 shallots, peeled and thinly sliced
- ½tsp sweet smoked paprika
- Pinch of dried chilli flakes, optional
- 100g miniature new potatoes
- 1 red pepper, deseeded and chopped
- 60g kale
- 2tbsp dry sherry
- 200g raw tiger prawns
- Large handful of chopped parsley
- 1 lemon
- Aioli or garlic mayonnaise, to serve
- Heat the oven to 200°C or Gas Mark 6. Heat 3½tbsp oil in a shallow frying pan over a low heat.
- Gently cook the garlic, shallots, paprika and chilli flakes for 10-12 mins, until softened.
- Meanwhile, boil the new potatoes for 10-12 mins, until tender. Set aside and keep warm. Toss the red pepper in the remaining oil.
- Put into a roasting tin and roast for 10 mins, until slightly charred. Add the kale and toss well. Return the roasting tin to the oven for a further 2 mins.
- Combine together with the potatoes. Add the sherry and prawns to the garlic mix and cook for 2 mins on each side, until just pink and cooked through.
- Scatter the pil pil with parsley and zest of ½ a lemon and cut wedges from the other half to accompany it.
- Serve with the vegetables and aioli or mayo.
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