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TAPAS
RECIPE:
Chilli
Garlic Prawns - Gambas al pil-pil
 The
Spanish are very fond of using traditional earthenware dishes
to prepare their food. These dishes come in a variety of sizes
and double up as a cooking dish and serving dish. They withstand
the heat spectacularly and can be used for cooking on the hob,
in the oven, on the barbecue or over an open fire.
This
is one of the most delicious dishes I have ever tasted and is
often prepared during fiesta time on an open fire in the village
square.
You
will need:
About
10 - 15 Prawns (not pre-cooked and frozen)
Chilli
and Garlic (use as much as you like, depending on your personal
preference)
Olive
oil
A
good earthenware dish (this tapa is both cooked and served
in the dish)
How
to cook:
- Finely
chop the chilli and garlic and place in the dish with the olive
oil. You need enough oil to cover all ingredientes once in the
dish.
- Wash
and peel the prawns and place in the dish.
- Cook
on the hob or barbecue for roughly 10 - 15 minutes or until
the prawns are thouroughly cooked.
- Serve
immediately with a basket of fresh bread.
(Beware
the dish will be very hot and will remain so for quite a while
so it is a good idea to place the dish onto a heat resistant plate
for serving).
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