Celebrity Square Meals: Lorraine Kelly's spicy prawn pil-pil

Serves 4 as a starter
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Indy Lifestyle Online

This is one of those recipes that's actually pretty idiot-proof. My husband and I both love spicy food - and though he is really the chef in our house, I do find cooking dishes like this very therapeutic, especially with a glass of wine in my hand.

I like good, fresh ingredients. We eat this dish quite a lot, as it's really good in the winter, but I suppose you could eat it all year round. Sometimes we have it as a light supper, as it's so easy to prepare, and it's ideal for unexpected dinner guests, as you make it so quickly. I like seafood a lot; I make a mean paella. If I was doing a Spanish-themed supper, I'd make this as a starter, followed by paella, washed down with lots of rioja.

Prawn pil-pil

30 or so king prawns (cooked)
some hot paprika
8 cloves of garlic finely sliced
12 dried chillis
Really, really good extra-virgin olive oil

Take four small, shallow terracotta heat-proof dishes. Coat the prawns with the paprika and divide up equally into the dishes with the sliced garlic cloves and the dried chillis. Cover well with the olive oil. Put the dishes on a baking tray, in a pre-heated oven at 220C. After a few minutes they start bubbling away - they only need about 4-5 minutes. Serve pretty much as it is, really hot, with olive bread or tomato bread. The garlic is still deliciously al dente.

The great thing about it is that you could keep prawns in the freezer, and the rest of the ingredients are usually hanging around in most households. We like it very, very hot. You adapt the chillis and paprika to suit your taste. It's a southern Spanish dish. We first had it when we went to Granada in a fantastic tapas bar. It's great - you have a drink and they keep giving you food. So civilised.

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