Gambas Pil-Pil
Pil-pil is a superb and simple dish from the Spanish coast. It is best cooked in an earthenware dish and brought sizzling to the table. Traditionally, it is served at about 5pm with a cool glass of wine. Good, rustic bread is essential for mopping up the fabulous oil at the end. Remember to keep the heat low, as you do not want burnt garlic.
This recipe comes from my book Soups & Stews published by Collins. It is available from Amazon and all good book shops.
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