Gambas al Pil Pil


Fascinating how several Mediterranean countries serve similar dishes in many different guises.
One example is the dish of prawns with chili.
Portugal: Camarões com Piri-Piri
Spain: Gambas Pil-Pil
France: Crevettes au Piment
Italy: Gamberi al pepe
Algerian: Crevettes bil Felfel
The word Felfel is the common denominator. Arabic in origin it spread to Andalucia and the rest of Europe.

The Recipe:
10 peeled raw prawns
1 red chili
1 garlic clove, chopped
1tsp of paprika
Olive oil

Instructions:
Heat the oil in a frying pan. Saute the prawns for a couple of minutes, then add the garlic, paprika and chilli. Cook until the prawns turn pink. Place in a hot terracotta dish and serve immediately.

9 comments:

Akelamalu said...

Can I get the equivalent in Greece? I ask because I'm bound for Kefalonia in approx 3 hours! :)

Krimo said...

γαρίδες με σκόρδου... Garithes may skordo... Enjoy your holiday, Akela.

Orce Serrano Hams said...

Krimo, gambas al pil pil are my absolute favorite tapa - plenty of fresh bread to mop up up that chili olive oil - Bliss with a cold beer!

CR

Queenie said...

Slurp!, one of my favourite dishes Gamberi al pepe (remember my father was half Italian, Nat has no excuse for his spelling now). You do realise don't you when Dr Gorgeous has done with me , that Akela and I are coming over and will expect this for our starter, prepared by your own fair hands?

Krimo said...

CR, you know how to live, mate!
Yes, a cold beer or a good glass of dry Rosado...

You and Akela are most welcome, Q! As for cooking you them prawns, I doubt whether the lads will allow me inside their kitchens... Too messy!

la bellina mammina said...

Yum...I do cook it with butter instead of olive oil, and sometimes add sweet & sour sauce:-)

Krimo said...

I'll have to try your version, Bella. Sounds delicious!

PI said...

I could eat that any day of the month.

Krimo said...

Pat, watch it, they can be quite hot at times...