Spanish cuisine

We love food full stop!

Curries, Chinese, even a good old English breakie will always have a place in our hearts but for us you cant beat Tapas.

The idea of eating out late in the Spanish heat in a bustling local tapas bar is the dream. We also love cooking our own tapas so we’ll use this site to update our favourite Spanish dishes.

Our first one is Gambas Pil Pil.

1 kg medium sized uncooked prawns or shrimps
100ml olive oil
3 tablespoons of butter
3 garlic cloves, chopped roughly
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon of dried chilli flakes


-Peal the prawns/shrimps but leave the tails on.
-Add salt to them and put them in a covered bowl and leave in the fridge for 30 minutes
-Heat the oil and butter together in a large heatproof dish over a medium heat.
-When foaming  add the chilli and garlic.
-Stir and cook the garlic and chilli for 1 minute until golden brown.
-Add the shrimps or prawns and cook for around 3 minutes, or until they curl up and change colour
-Sprinkle with the paprika and serve in the dish.
-Serve with a good chunk of baguette to dip in to the sauce.
The Spanish would tend to cook and serve Gambas Pil Pil in individual terracotta dishes, one dish per person.  You could do it this way, but remember that it will cook faster in smaller portions.  It’s also a bit more fiddly doing it this way.

Serves 4


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