Cazuela de Gambas al Pil Pil (Prawns in Garlic and Chilli Oil)
Why this recipe works
- Fast cooking: Peeled raw prawns cook in minutes, making this a practical dish for quick entertaining or a simple dinner.
- Infused oil: Gently warming garlic and chilli in olive oil builds flavour before the prawns go in.
- Bright finish: Lemon cuts through the richness of the oil and keeps the prawns tasting fresh.
- Built for sharing: Serving straight from the pan keeps the oil hot and makes the dish ideal with crusty bread.
Get the most out of this recipe
Adjust the heat
- For less heat: Use fewer chilli flakes and let the garlic-led oil remain the main flavour.
- For more heat: Add extra chilli flakes gradually while the oil warms, tasting the finished oil before serving if needed.
- Keep the flavour balanced: A squeeze of lemon at the end softens the richness and helps the chilli feel rounded rather than harsh.
Common mistakes
- Browning the garlic: Keep the garlic over low heat so it turns fragrant and pale gold rather than bitter.
- Overcooking the prawns: Stop once the prawns are just opaque and curled; they continue to firm slightly in the hot oil.
- Letting the prawns steam: Pat the prawns dry before cooking so they sizzle cleanly in the oil.
Timing notes
- Serve immediately: The dish is best eaten as soon as the prawns are cooked, while the oil is hot and aromatic.
- Prep first: Slice the garlic, chop the parsley and cut the lemon before heating the oil, as the cooking stage moves quickly.
Serving ideas
- Serve with bread: Crusty white bread is essential for scooping up the garlic, chilli and lemon-scented oil.
- Finish simply: Fresh parsley adds colour and a clean herbal note without overpowering the prawns.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the garlic. Finely chop the parsley, then cut the lemon in half.
- Set a small cast-iron frying pan over low heat and add the olive oil, garlic and chilli flakes. Cook for 2–3 minutes, stirring often, until the garlic is fragrant and just starting to turn pale gold; do not let it brown.
- Increase the heat to medium and add the prawns in a single layer. Cook for 1–2 minutes, then turn and cook for 1 minute more, until just opaque and curled.
- Squeeze in the lemon juice and scatter over the parsley, swirling the pan to combine. Serve immediately straight from the pan with the crusty bread for mopping up the oil.
Recipe notes
Tips
- Keep the heat low when cooking the garlic so it perfumes the oil without turning bitter; if it starts to colour too quickly, lift the pan off the heat for a moment.
- Pat the prawns dry before cooking so they sizzle in the oil rather than steaming.
Substitutions
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal finish.
- Replace Lemon with Lime for a sharper, more aromatic citrus note.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat just until the prawns are piping hot, taking care not to overcook.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Crustaceans Gluten Wheat
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