Prawns pil pil
Garlic and chilli prawns with smoked paprika and cognac, served with crusty bread.
Ingredients
- 500 g peeled and deveined prawns
- 300 ml olive oil
- 1 head garlic, sliced
- Carolina Reaper or dried chillies/flakes
- 1 tbsp smoked paprika
- A pinch of salt
- 1/2 glass cognac
- Crusty bread, to serve
The kitchen spell
- Put garlic and olive oil in a cold pan, then warm over medium-low heat.
- When the garlic edges are lightly golden, add the chilli briefly without burning it.
- Increase the heat and mix in prawns, paprika and salt.
- The source finishes the nearly cooked prawns with cognac and a flambé. Refer to the original video for that technique.
- Serve when the prawns are cooked through, with crusty bread.
FIRST BATCH · FIRST DIBS
Get the first jar.
The oils are still steeping. Leave your email and we’ll write the moment the first batch is ready — with first access before the shop opens.