Gambass Pil Pil are a typical tapas – delicious served with Spanish potato tortilla, chilled sherry or Sangria and perfect for a warm summer evening
De-vein the prawns by making a slit along the back and removing any noticeable digestive tract – to butterfly, open the prawns more.
Heat the olive oil in a small frying pan, add the garlic and chilli and sauté gently until the garlic has released some of his aromatic flavours. Add the prawns and cook over a low heat until the prawns have lost their translucency and have turned pink.
Transfer the prawns to a small terracotta dish and serve – sprinkled with parsley and lemon. Hand Tortilla or bread separately.