Gambas Pil Pil garlic prawns recipe

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serves: 2
Cooking: 20 min

Nutrition per portion

Calories 341 kCal 17%
Fat 23g 33%
  -  Saturates 3g 15%
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  • 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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