Gambas Pil Pil Oven Recipe: Spanish Tapas Made Easy
Are you craving a taste of Spain? Let’s make Gambas Pil Pil in the oven! This Spanish tapas favourite is easy to whip up at home. You’ll love the rich flavours of garlic, chilli, and olive oil coating juicy prawns.
To make Gambas Pil Pil in the oven, you’ll need prawns, olive oil, garlic, chilli, and paprika. Preheat your oven to 200°C.
Next, pop the ingredients apart from the prawns in an ovenproof dish and bake for about 10 minutes until hot and bubbling then add your prawns. Cook for a further 10 minutes. It’s that simple!
This oven method is perfect when you’re busy. You can prep other dishes while the prawns cook. Plus, it’s less messy than the traditional stovetop version.
Serve your Gambas Pil Pil with crusty bread to soak up the tasty oil. It’s a brilliant starter or part of a tapas spread.
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What Is Gambas Pil Pil?
Gambas Pil Pil is a tasty Spanish tapas dish that’s popular in many parts of Spain. It features juicy prawns cooked in a sizzling garlic and chilli oil.
The Origin and Cultural Significance
Gambas Pil Pil has roots in both Andalusia and the Basque Country. You’ll often find it in tapas bars across Spain, where it’s a beloved choice for sharing with friends. The name ‘pil pil’ comes from the sound the oil makes when it’s cooking.
In Andalusia, it’s a staple of the region’s coastal cuisine. The dish showcases the area’s fresh seafood and love for bold flavours. In the Basque Country, they’ve put their own spin on it, sometimes adding a splash of white wine.
When you order this dish, you’re taking part in the Spanish tradition of tapas. It’s more than just food – it’s a social experience. You’ll often see groups of friends sharing small plates like Gambas Pil Pil over drinks and lively chat.
Distinctive Features of Pil Pil Prawns
The key to great Gambas Pil Pil is in its simplicity. You’ll find just a few main ingredients:
- Fresh prawns
- Lots of garlic
- Spicy chilli
- Good quality olive oil
The cooking method is what makes this dish special. You heat the oil until it’s very hot, then add the garlic and chilli. This infuses the oil with flavour. Then, you add the prawns and cook them quickly.
The result? Juicy prawns with a garlicky, spicy kick. The oil becomes a sauce that’s perfect for dipping bread into.
You’ll often see Gambas Pil Pil served in a terracotta dish. This keeps the prawns hot and sizzling even after they reach your table. It’s a feast for all your senses – the smell, the sound, and of course, the taste!
Choosing Your Ingredients
Selecting the right ingredients is key to making delicious gambas pil pil in the oven. Quality prawns, proper olive oil, fresh garlic, and the right paprika will elevate your dish.
Selecting Prawns for Pil Pil
For the best gambas pil pil, choose fresh or frozen raw king prawns. Look for plump, firm prawns with a sweet smell.
If using frozen, thaw them slowly in the fridge overnight. Avoid pre-cooked prawns, as they can become rubbery when reheated.
Jumbo king prawns work well, giving you more meat per prawn. You can leave the tails on for presentation, but remove the heads and shells for easier eating.
When buying, aim for about 6-8 large prawns per person as a starter, or 10-12 for a main course.
Olive Oil Varieties
The olive oil is crucial in gambas pil pil, as it forms the base of the sauce. Choose a good quality extra virgin olive oil for the best flavour.
Spanish olive oils are ideal, but any fruity, robust extra virgin olive oil will do. Avoid light or refined olive oils, as they lack the rich taste needed for this dish.
You’ll need enough oil to generously coat the bottom of your baking dish. Don’t skimp – the oil will become infused with garlic and spices, creating a delicious sauce.
The Role of Garlic and Parsley
Garlic is a star player in gambas pil pil. Use fresh garlic cloves, not pre-minced garlic from a jar.
Peel and finely chop or slice the garlic. Plan on using 3-4 cloves per serving for a robust garlic flavour.
Fresh parsley adds a bright, herbal note. Choose flat-leaf parsley if possible, as it has a stronger flavour than curly parsley.
Wash it well and chop it finely just before using to preserve its flavour and colour.
The garlic and parsley will infuse the oil as it heats, creating a fragrant base for your prawns.
Paprika: Sweet, Smoked, or Hot
Paprika adds depth and colour to your gambas pil pil. You have three main options:
- Sweet paprika: Mild and slightly sweet
- Smoked paprika: Adds a smoky flavour
- Hot paprika: Brings heat to the dish
You can use one type or a combination.
For a traditional taste, use sweet paprika with a pinch of hot paprika for warmth. If you like smokiness, add a bit of smoked paprika.
Start with 1/2 teaspoon per serving and adjust to your taste.
Remember, you can always add more, but you can’t take it away once it’s in the dish.
Preparation of Ingredients
Getting your ingredients ready is key to making delicious Gambas Pil Pil. You’ll need to focus on cleaning the prawns and creating a flavourful sauce base.
Cleaning and Preparing Prawns
Start by rinsing the prawns under cold water in a colander. Pat them dry with a kitchen towel.
If they’re not already peeled, gently remove the shells, leaving the tails on for presentation.
To devein, make a shallow cut along the back of each prawn and remove the dark intestinal tract. This step is crucial for both taste and hygiene.
Once cleaned, place the prawns in a bowl and sprinkle with a bit of lemon juice. This adds flavour and helps keep them fresh.
Creating the Pil Pil Sauce Base
For the sauce, finely chop garlic cloves and red chilli. If you prefer less heat, remove the chilli seeds.
In a small bowl, mix paprika powder with a splash of olive oil to create a paste. This will help distribute the spice evenly.
For extra kick, you can add dried chilli flakes or a dash of chilli oil.
Slice a lemon into wedges for serving. The acid will balance the rich flavours of the dish.
Arrange all your prepared ingredients on a tray. This will make cooking smoother when you’re ready to start.
Cooking Technique in Oven
Cooking Gambas Pil Pil in the oven offers a hands-off approach to this classic dish. You’ll find it’s easy to adapt the traditional method while still achieving delicious results.
Timings and Temperature Settings
For perfect oven-baked Gambas Pil Pil, timing and temperature are key. Set your oven to 200°C (180°C for fan ovens).
Here’s a quick guide to timings:
- Oil infusion: 5 minutes
- Prawn cooking: 5-7 minutes
Keep a close eye on your prawns. They’re done when they turn pink and curl slightly. Be careful not to overcook, as this can make them tough.
If you’re using a clay pot, you might need to adjust cooking times slightly. Clay retains heat well, so your prawns may cook faster.
Remember, oven temperatures can vary. It’s worth checking your prawns a minute or two before the suggested time to ensure they’re cooked to perfection.
Garnishing and Serving Suggestions
Elevate your gambas pil pil dish with enticing garnishes and perfect pairings. Let’s explore some delightful ways to present and enjoy this Spanish favourite.
Pairings with Other Tapas
Gambas pil pil shines as part of a tapas spread. Serve it alongside patatas bravas for a classic combo. The crispy potatoes balance the prawns’ richness.
Add slices of Serrano ham to bring a salty, meaty element to your plate. A Spanish tortilla offers a hearty egg-based option that complements the seafood.
Don’t forget the olives! Their briny flavour cuts through the garlicky oil.
For a veggie option, try grilled peppers or aubergines.
Arrange these small plates around your sizzling gambas pil pil. The variety of colours and textures will make your spread irresistible.
Suitable Drinks Accompaniment
What’s tapas without a good drink? A chilled Spanish white wine pairs wonderfully with gambas pil pil. Try an Albariño or Verdejo for a crisp match.
If you fancy a red, go for a light Tempranillo. It won’t overpower the delicate prawn flavours.
Beer lovers, reach for a cold lager. Its bubbles and light taste refresh your palate between bites.
For a non-alcoholic option, sparkling water with a slice of lemon works a treat. It cleanses your palate and lets the dish’s flavours shine.
Don’t forget a basket of crusty bread on the side. It’s perfect for soaking up that delicious garlicky oil!
Storing and Leftovers
Proper storage of Gambas Pil Pil keeps it safe to eat and tasty. You can keep it fresh for a few days or freeze it for later.
How to Store Gambas Pil Pil
After cooking, let your Gambas Pil Pil cool to room temperature.
Then, place the prawns and sauce in an airtight container. Pop it in the fridge within two hours of cooking.
In the refrigerator, your dish will stay good for up to 3 days. Make sure to seal the container well to keep out moisture and odours.
Want to keep it longer? You can freeze Gambas Pil Pil. Use a freezer-safe container and leave some space at the top. The sauce might expand when frozen.
Label the container with the date and use within 3 months for best quality.
Reheat without Losing Texture
Nobody likes rubbery prawns! To reheat your Gambas Pil Pil without ruining the texture, go low and slow.
If frozen, thaw in the fridge overnight. For refrigerated leftovers, take them out 15 minutes before reheating.
The best way to reheat is in a pan on the hob. Heat it gently over medium-low heat, stirring now and then. Add a splash of water if the sauce looks dry.
You can also use the oven to reheat. Preheat to 180°C, put your Gambas in an oven-safe dish, cover with foil, and heat for about 10 minutes.
Avoid the microwave if you can. It can make the prawns tough and rubbery.
Tips and Tricks
Elevate your gambas pil pil with these helpful pointers. You’ll learn how to boost flavour and make the dish visually appealing, as well as adapt it for different dietary needs.
Enhancing Flavour and Appearance
To make your gambas pil pil truly shine, try adding a pinch of sea salt and freshly ground black pepper. This simple step can really lift the taste. For a bit of heat, sprinkle some cayenne pepper or red pepper flakes.
Want to add depth? A touch of honey can balance the spiciness nicely. Fresh coriander leaves make a lovely garnish, adding colour and a fresh flavour.
For a pretty presentation, arrange the prawns in a circle on the plate. Drizzle the garlicky oil over them and sprinkle with chopped herbs. This makes the dish look restaurant-worthy!
Substitutions for Dietary Restrictions
If you’re watching your salt intake, try using garlic powder instead of garlic salt. It gives the same flavour without the extra sodium.
For a dairy-free version, use olive oil instead of butter. It’s just as tasty and keeps the dish authentic.
Allergic to shellfish? You can make a veggie version with chunky mushrooms or firm tofu. They soak up the flavours brilliantly.
Gluten-free? Good news! This dish is naturally gluten-free. Just be sure to check your spice labels, as some mixes might contain gluten.
Frequently Asked Questions
Gambas Pil Pil can be easily adapted for oven baking. This cooking method offers a simple way to create a flavourful dish with essential ingredients like prawns, garlic, and chilli.
How can one adapt the traditional Gambas al Ajillo to an oven-baked version?
To make oven-baked Gambas al Ajillo, start by preheating your oven to 200°C. Place prawns in a baking dish with olive oil, garlic, and chilli flakes. Bake for about 10 minutes, stirring halfway through.
This method allows the flavours to meld together nicely. You’ll get tender prawns with a lovely garlic and chilli infusion.
What are some tips for achieving a simple yet flavourful Prawns Pil Pil using an oven?
For tasty oven-baked Prawns Pil Pil, use fresh prawns and high-quality olive oil. Add sliced garlic and chilli flakes to the baking dish. Sprinkle in some smoked paprika for extra flavour.
Bake until the prawns are pink and cooked through. Finish with a squeeze of fresh lemon juice and chopped parsley before serving.
Which ingredients are essential for creating the best oven-baked Gambas Pil Pil?
The key ingredients for oven-baked Gambas Pil Pil are:
- Fresh prawns
- Extra virgin olive oil
- Garlic cloves
- Chilli flakes or fresh chilli
- Smoked paprika
- Sea salt
These ingredients form the base of the dish. You can add fresh parsley and lemon wedges for serving.
Could you suggest a way to make a garlic-enhanced Gambas Pil Pil in the oven?
To make a garlic-enhanced version, start by slicing plenty of garlic cloves. Add them to a baking dish with olive oil and heat in the oven for a few minutes. This will infuse the oil with garlic flavour.
Next, add the prawns and chilli flakes. Bake until the prawns are cooked. The result is a rich, garlicky dish that’s full of flavour.
What’s the meaning of ‘pil pil’ in the context of Spanish cuisine?
In Spanish cuisine, ‘pil pil’ refers to a method of cooking. This method creates an emulsion of olive oil and the natural juices of the main ingredient. It’s often used with fish or seafood.
The term likely comes from the sound the sauce makes as it bubbles during cooking. In Gambas Pil Pil, it describes the garlic and chilli-infused oil that coats the prawns.
Gambas Pil Pil Oven Recipe: Spanish Tapas Made Easy
Ingredients
- 250 grams Prawns ((King) shelled or no shell)
- 100 mls Olive Oil
- 1 Red Chilli Thinly sliced
- 4 cloves Garlic Thinly sliced
- 1/2 tbsp Smoked Paprika
- Salt & Pepper
- Lemon wedge
- Chopped parsley
- Warm crusty bread
Instructions
- Preheat your oven 200C/180C Fan/400℉
- In a small ovenproof dish, add your oil, garlic, chill and paprika. Give that a mix and place in the oven for about 10 minutes or until its all hot and bubbly.
- Remove the dish from the oven then add in the prawns and salt and pepper. Give that a mix until the prawns are coated in the oil then place back in the oven for about 8-10 minutes until your prawns are cooked through.
- Once cooked, topped your prawns with a squeeze of fresh lemon and some chopped parsely.
- Serve with warm crusty bread!