Gambas al pil pil : CHILLI-GARLIC PRAWNS IN OLIVE OIL

Hot summer days would mean a continuation of the salad theme. I’m not sure how and when exactly this switch happened, but it may have been something to do with my piqued interest after experiencing first-hand, the benefits of fresh and light lunch options. On an unrelated note, I bought some green tomatoes recently – any ideas on what I can use them with? Back to my happy-healthy food delusion, the munching down on salad leaves usually ends with a strong urge to plan for a full-carb dinner. You can’t win ‘em all, can you?

Tapas are essentially small portions of food that are served with drinks at lunchtime or before your evening meal. The Spanish don’t usually drink without having some kind of an accompaniment on the side, and originally these small morsels were served free with the drinks. As times changed and traditions developed, different parts of Spain started to have their own unique tapas dishes using ingredients that were readily available in that region and in sync with their palates. This particular dish is an Andalucian favourite!

My insatiable appetite for prawns, garlic, and chilli, all combined into one beautiful dish has made this my favourite go-to recipe of all time. Serve with big chunks of crusty bread to mop up all the delicious juices, and you’re sorted.

INGREDIENTS: (Serves 3-4)

500 grams medium prawns, peeled and de-veined

7 cloves of garlic, finely chopped

2 green chillies, finely chopped

¼ cup olive oil

Dried red chilli flakes

Coriander leaves, chopped

Lime juice

Salt

Best served with crusty bread.

METHOD:

Pour the olive oil into a pan and once slightly warm, add the chopped garlic and chillies. Sauté for a few seconds over low flame, making sure the garlic doesn’t colour too quickly.

Tip in the prawns and cook for a few minutes until they turn pinkish and are cooked through. Add the salt, red chilli flakes, lime juice, and coriander leaves, and cook for a further 2-3 minutes.

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