Thursday, 22 January 2015

Gambas Pil Pil and Paprika Grilled Corn on the Cob

There's always a dish you eat on holiday that months later you find yourself salivating and pining over when you arrive back. For me this the memories from trips to little back alley tapas restaurants in Barcelona whilst devouring small plates of beautiful meats, seafood and helpings of prawns. And of course Gambas Pil Pil, a tapas staple which is prawns in oil with helpings of chilli and garlic and a little hit of smoky paprika certainly hits the mark for me. It's ridiculously quick to whizz up and can be added to your midweek repertoire. 


500g Raw King Prawns 
1 Red Chilli, Seeds Included
5-6 Cloves of Garlic 
1 Tablespoon Smoked Paprika
1 Tablespoon Sweet Paprika
Olive Oil

2 Corn on the Cobs
Sweet Paprika for Dusting 


Gambas Pil Pil
1. Fill a frying pan about 1/4 of the way up with oil and put onto heat. 

2. Thinly slice garlic and chilli's, remove the seeds if you aren't that keen on heat. 

3. Once the oil is at a medium temperature add in the chilli's and garlic, fry until fragrant.

4. Add the paprika to the oil and then the prawns, move around the frying pan ensuring the garlic and chilli's don't burn and once prawns have turned a light pink colour remove from the heat. 

5. Serve immediately and season to taste!

Paprika Roasted Corn on the Cob

1. Boil or steam corn on the cob for about 8 minutes depending on the size. 

2. Once it's ready allow to cool a little, once it's cool enough to handle rub butter into it and then dust paprika on top. 

3. Carefully using metal tongs turn on a flame hob and hold to char slightly on all sides. If you have an electric hob put these under the grill to blacken a little on all sides. 

4. It's particularly delicious if you spread a little cream cheese on top at the end but this is completely optional!

5. Enjoy together with light fluffy rice and large hunks of bread to soak up the oil from the Gambas Pil Pil.