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Prawns pil-pil recipe
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Originating from Spain, prawns pil-pil is typically served as tapas. Our speedy version is ready in just 15 minutes and uses jarred chargrilled peppers to save you time. Serve with a dollop of aïoli and crusty bread to mop up that smoky paprika sauce. See method
Ingredients
- 50ml extra-virgin olive oil
- 2 large garlic cloves, finely sliced
- 1 tsp smoked paprika
- 150g cherry tomatoes, halved
- 85g drained chargrilled peppers (from a jar)
- 165g pack Tesco Finest raw jumbo king prawns
- 2g fresh parsley, chopped
- 20g aïoli (optional)
- ½ lemon, sliced into wedges
- crusty bread or cooked rice, to serve (optional)
Each serving contains
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Energy
1435kj
346kcal
17%
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Fat
28g
40%
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Saturates
4g
21%
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Sugars
7g
8%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 8.3g
Protein 13.4g
Fibre 3.5g
Method
- Heat the oil in a frying pan over a medium heat and fry the garlic and paprika for 2 mins, stirring constantly, then add the tomatoes and peppers and cook for another 2 mins.
- Stir in the prawns and parsley and cook for 1-2 mins more until the prawns are just pink and cooked through. Season well and serve immediately with a dollop of aïoli (if using), the lemon wedges and bread or rice to mop up the juices, if you like.
See more Prawn recipes