Prawns Pil Pil Recipe

Prepare prawns

Rinse prawns under cold water and pat very dry with paper towels. If desired, devein by making a shallow slit along the back and removing the dark vein. Leave tails on for presentation or remove for ease of eating.

Heat oil and infuse

In a large shallow skillet or earthenware cazuela over medium heat, pour in the olive oil and warm until shimmering but not smoking (about 1–2 minutes). Add the thinly sliced garlic and sliced fresh chilli (or 1/2 tsp dried chilli flakes) and cook gently, stirring, for 1–2 minutes until the garlic becomes fragrant and just begins to color. Do not let the garlic burn — reduce heat if necessary.

Add smoked paprika

Sprinkle the smoked paprika into the oil and stir immediately to bloom the spice for 15–20 seconds. This releases smoky flavor; keep the oil moving so the paprika doesn't burn.

Cook prawns

Increase heat to medium-high. Add the prawns in a single layer to the skillet. Sprinkle 1 tsp of the salt and the black pepper over the prawns. Cook undisturbed for 1 minute, then stir or flip the prawns and cook another 1–2 minutes until they turn opaque and pink and curl slightly. Total cooking time will be about 2–3 minutes depending on prawn size. Avoid overcooking.

Deglaze and finish sauce

Pour the white wine into the skillet to deglaze, scraping any browned bits from the bottom with a wooden spoon. Allow the wine to bubble and reduce for 1–2 minutes until slightly syrupy. Taste and adjust seasoning with the remaining 1/2 tsp salt if needed.

Add parsley and lemon

Remove the skillet from heat and immediately stir in the chopped parsley. Squeeze a little lemon juice over the prawns if using (about 1–2 tsp) to brighten the dish. Let rest for 30 seconds so flavors meld.

If serving with bread, warm or toast slices. Transfer prawns and their oil to a warm shallow serving dish so guests can mop up the flavored oil with bread. Serve hot, with lemon wedges on the side.