Forget the tourist traps and tired clichés—this is a bold, flavourful union forged across the Atlantic: our Mexican-Spanish Gambas Pil Pil. We take the classic Spanish tapas and inject it with the soulful complexity we discovered on a journey through Mexico. This dish is a celebration of what unites these two Spanish-speaking worlds: a reverence for incredible ingredients and masterful spice blending.
Ingredients (2 servings)
- 150g Raw King Prawns
- 3 tbsp olive oil
- 1 whole chilli
- 2 cloves Fresh garlic
- Salt & freshly ground black pepper
- A few leaves of each - coriander, parsley & oregano
- A pinch Allspice
- A pinch Dried Thyme
- A pinch Ceylon Cinnamon (a.k.a canela)
Instructions
- Heat your oil in a small frying pan until it’s almost smoking.
- Chop your chilli and garlic, then add them to the pan with the prawns.
- Add a pinch of all your dried herbs and spices - allspice, thyme and canela.
- Cook until the prawns are pink all over, moving the pan around so the garlic doesn’t burn.
- Chop finely your fresh herbs - coriander, parsley and oregano
- Sprinkle with salt and ppper to season
- Ariba ariba!!