Gambas Pil Pil garlic prawns recipe

A classic Spanish tapas dish, this prawn pil pil dish would make the perfect Spring recipe to add a real variety to your diet this month. With plenty of fragrant garlic and spicy paprika, red pepper and a helping of dry sherry, this prawn pil pil recipe is full of flavor and works really well as a main option when served up with new potatoes and kale. It’s simple, healthy and really tasty, so is the perfect treat to try for dinner this week.

Ingredients

• 4tbsp olive oil
• 2 garlic cloves, thinly sliced
• 2 shallots, peeled and thinly sliced
•  ½tsp sweet smoked paprika
• Pinch of dried chilli flakes, optional
• 100g miniature new potatoes
• 1 red pepper, deseeded and chopped
• 60g kale
• 2tbsp dry sherry
• 200g raw tiger prawns
• Large handful of chopped parsley
• 1 lemon
• Aioli or garlic mayonnaise, to serve

Method

1. Heat the oven to 200°C or Gas Mark 6. Heat 3½tbsp oil in a shallow frying pan over a low heat.
2. Gently cook the garlic, shallots, paprika and chilli flakes for 10-12 mins, until softened.
3. Meanwhile, boil the new potatoes for 10-12 mins, until tender. Set aside and keep warm. Toss the red pepper in the remaining oil.
4. Put into a roasting tin and roast for 10 mins, until slightly charred. Add the kale and toss well. Return the roasting tin to the oven for a further 2 mins.
5. Combine together with the potatoes. Add the sherry and prawns to the garlic mix and cook for 2 mins on each side, until just pink and cooked through.
6. Scatter the pil pil with parsley and zest of ½ a lemon and cut wedges from the other half to accompany it.
7. Serve with the vegetables and aioli or mayo.