Prawn Pil-Pil

I absolutely love this Spanish dish and it’s so easy to make.

I first had this dish as a child on a family holiday in Nerja, Spain and loved it. It screams Spanish coastal town to me.

Since then I tried to find the recipe to make it myself. The version below is my adaptation of the recipes I have seen.

This dish makes a great starter or side dish.

You will need:

  • large uncooked peeled prawns – around 6 per person
  • 2 garlic cloves sliced
  • small bunch of parsley – roughly chopped
  • 1 teaspoon of dried chilli flakes
  • 2 teaspoons of paprika
  • 3 tablespoons of olive oil
  • crusty bread or rolls to serve

Start off by heating your oven to around 200°C.

If your prawns are not already peeled, clean and de-veined do this at this stage. Ensuring to wash then in cold water and to dry them thoroughly.

When your oven has reached temperature put the olive oil in a small ovenproof dish with the sliced garlic, half of the parsley, chilli flakes and paprika, giving it all a stir. Put it in the oven until the oil starts to bubble.

Make sure the prawns will have a little room in the dish – it may be worth doing a dish for each person.

Remove the dish from the oven then add your prawns and again give everything a good stir so that the prawns are well coated.

Return back to the oven for around 4-5 minutes or until the oil is bubbling vigorously and the prawns have turned pink.

Remove from the oven and sprinkle on the remaining parsley and serve immediately in the dish.

Then simply tuck in – make sure to dip your bread into the rich oil.

This really is a simple starter to make that gives impressive flavours.



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