Gambas Pil Pil. Normally served as a Tapa but my mam had it as a starter when we were in Lanzarote last month. I had a taste and really liked it so I found a recipe and had a bash. Very very nice.
Served with a ciabata roll and a glass of ice cold dry fino sherry.
Prawns fried in loads of olive oil and butter (all the liquid in that dish is fat ) with garlic and dried chilli flakes, finished with a sprinkle of paprika. You eat the prawns and dip your bread in the oil and butter. Hideously unhealthy but extremely tasty.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.