Prawns Pil Pil

Ingredients for 4 servings:

• 1 kg prawns, large, deveined, without shells
• 1 small shallot(s), finely diced
• 40 g garlic, fresh, diced or thinly sliced
• 100 ml olive oil
• 100 ml dry white wine, possibly more (up to 200 ml)
• 2 chili peppers, red, fresh, pitted, finely chopped 2 – 4 mm
• 1 pinch of sea salt from the mill
• 1 pinch of ground pepper
• 2 sprigs parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tapas recipe from a 90-year-old woman from Conil de la Frontera (Spain)

Soak a fireproof clay dish (approx. 25-30 cm) in water for 1 hour before use (everything will be cooked very hot, so the dish won’t crack). Heat the olive oil until very hot, fry the garlic and shallot briefly until both are translucent, remove from the dish, and set aside. Fry the dried prawns in the olive oil for about 4 minutes, stirring the clay dish frequently until the prawn liquid appears emulsified (it will become milky). Add salt, pepper, and chilies and cook for another minute. Increase the heat until bubbling, then deglaze with the white wine so that the prawns are half submerged in the liquid. Add the parsley and the reserved garlic and shallot. Serve everything piping hot in the clay dish. Serve with fresh, warm white bread or a baguette for dipping. We use freshly harvested garlic and add the finely chopped leek and parsley last. Drink tip: A cool, dry Spanish white wine or a red Spanish Joven at 14-16°C goes very well with it.