Gambas al Pil Pil
Prawns in spicy oil
Probably my favourite tapas. I have been known to hog the whole bowl, much to the consternation of my guests … The dish is such a reflection of Andalucía with its garlic, great olive oil, seafood and, of course, sherry.
150ml (5fl oz) olive oil
4–6 garlic cloves, chopped
2 dried piri piri or bird’s-eye chillies, or a good pinch of dried chilli flakes
1 teaspoon smoked paprika (optional)
400g (14oz) raw, shelled prawns, cleaned
2 tablespoons Fino sherry (optional)
Heat the oil in a cazuela or saucepan. Pop in the garlic, dried chillies and smoked paprika, if using. Let the garlic start to catch colour, then pop in the prawns, season with salt and cook until just done. At this point you could add the sherry, if using, and bubble up again. Serve piping hot, with lots of bread for mopping up the delicious oil!
Extracted from A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge. Available here