Gamba's Pil Pil
Prawns baked in garlic oil with pepper and herbs, served with bread.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Gambas al Pil Pil's origins are rooted in Basque Country, Spain, although it has become popular throughout the Iberian Peninsula. The dish's simplicity highlights the quality of the ingredients, reflecting the region's emphasis on fresh seafood and locally sourced produce. The use of olive oil and garlic is a testament to the Mediterranean culinary traditions that have influenced Spanish cuisine for centuries.
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Gambas al Pil Pil is a staple tapa often enjoyed in bars and restaurants across Spain. It is a social food, typically shared amongst friends and family, reflecting the importance of communal dining in Spanish culture.
Tapas Culture
Gambas al Pil Pil exemplifies the Spanish tradition of tapas, small, savory dishes served with drinks. Sharing tapas fosters a convivial atmosphere and encourages conversation.
Regional Variations
While the core ingredients remain consistent, regional variations exist. Some versions may include a splash of sherry or brandy for added depth of flavor.
Celebratory Dish
Often served during special occasions or gatherings, Gambas al Pil Pil signifies abundance and celebration.
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Gambas al Pil Pil offers a vibrant and intense flavor profile centered around the sweetness of the prawns, the pungency of garlic, and the spicy heat from the chili peppers, all brought together by the richness of olive oil.
The sweetness of the fresh prawns is the foundation. Garlic, generously used, infuses the oil with a pungent, savory aroma that permeates the dish. Guindilla peppers (or other dried chili peppers) provide a significant spicy kick, balancing the richness. High-quality olive oil emulsifies with the prawn juices and garlic to create the 'pil pil' sauce – a light, slightly thickened, and intensely flavorful emulsion.
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Emulsification
Gently swirling the pan while the prawns cook helps emulsify the olive oil and prawn juices, creating the signature 'pil pil' sauce. Do not boil the oil aggressively, or it will split.
Prawn Quality
Use fresh, high-quality prawns. The quality of the prawns directly impacts the flavor of the dish.
Heat Control
Maintain a medium-low heat to gently cook the prawns and allow the flavors to meld without burning the garlic. The garlic should become fragrant but not brown.
Serving Suggestion
Serve immediately with crusty bread for dipping into the delicious 'pil pil' sauce. The bread is essential for soaking up every last drop of the flavorful oil.
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