Here is where Gambas Pil Pil gets really easy. Strain the oil onto the salt cod lifting the fillets so the oil goes underneath them.

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Cook for 5 mins ensuring to stir occassionally before transferring to a plate.

Pil pil recipe. Once all the ingredients are sizzling in the pan you add the shrimp which cook in the pil pil sauce. Add the prawns to. Pour about 14 inch of olive oil into your pan or dish and heat over a medium high heat.

Increase the heat to high and add the shrimp and white wine. Add the prawns and scallops and cook for 5 mins until the prawns are pink and juicy and scallops caramelised. I used Spanish peppers in this recipe which are not to spicy but you can use any type of peppers that you like.

Heat the oil in a terracotta dish or normal pan over high heat When oil starts shimmering add the garlic and chili flakes Cook for 30 seconds to soften garlic be careful not. Bring to a boil and cook until the shrimp are no longer transparent in the center about 3 minutes. Throw in the garlic chillies and prawns.

In a large earthenware pan warm the garlic slices in the oil when they begin to colour remove from the heat and throw in the parsley stalks and dried guindilla chilli slices. Once the fish is removed the milky white protein traces left behind are whisked into a sauce to emulsify them with the garlic oil. Traditionally its made by cooking skin-on fillets of salt cod bacalao in garlic-infused oil.

Cook until the onion is soft without any colour. Heat the oil over a gentle heat and add the garlic chillies paprika and onion. Stir in the garlic and cayenne pepper and cook until fragrant about 1 minute.

Sprinkle in the paprika and stir well. Well pil pil is a sauce made of extra virgin olive oil garlic smoked paprika and Spanish peppers. Melt the butter and olive oil in a large skillet over medium heat.

Heat a large skillet pan over a high heat and add chorizo. Place the dish on a low heat and start to warm up. Add the oil to the pan over a medium heat add garlic and chilli and cook for 2 mins.

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