Gambas al Pil-pil is a name that cannot be translated in English. It’s unique. It’s usually served from a Spanish clay pot filled with olive oil, smoked paprika, chili, garlic and shrimps with fresh bread on the side. Pil-pil is quite spicy, but you can adjust the heat with smoked paprika (choose sweet – dulce or hot – picante) and also with amount of chili added to the dish.
Ingredients for Gambas al Pil-pil for 4 Servings
- Regular olive oil (do not use EV, the taste is too strong for this dish) – aceite oliva
- 40 peeled shrimps – gambas
- Smoked paprika, sweet or hot – pimentón, dulce o picante
- 4 cloves of garlic – dientes de ajo
- 4 dried cayenne chilis – pimimentas de Cayena
- Parsley – perejil
- Salt – sal
Traditional way is to use the clay pots as pictured above. One pot is for one person. Fill it up with olive oil. Put about a tee spoon of smoked paprika, a pinch of salt, crushed cayenne chili and one clove of garlic sliced per pot. Put the pots in 150 ºC (300 ºF) oven for about 20 minutes so the oil gets hot. Place the pots on plates so that they are easier to handle. Add about 10 raw shrimps to each pot and garnish with chopped parsley on top. The shrimps cook in hot oil within 1-2 minutes while you serve the dish to the diners. Serve immediately with fresh bread on the side. Use to bread to scoop the spicy paprika and sweet garlic from the bottom.