Yesterday was utter madness. So, the second episode of the foodie adventures of the PHAT Mamas was underway. This time it was Spanish and the excitement was soaring.
For those who came in late, my friend and I so these pop up restaurants once in a while where basically we bully another of our friends to lend us their homes, for a day, which we turn into a restaurant, for a day. We go by the name Phat Mamas.
Anyway, so my friend vacationed in Spain a couple of months ago and returned with authentic Spanish recipes. My exposure to Spanish cuisine has been limited but I love it anyway. So we spent weeks discussing the cuisine, practicing in our own kitchens, experimenting with recipes of a few dishes which we had introduced in the menu but were not among the ones she learnt in Spain. It was crazy but finally we had decided upon the menu, venue and everything else.
So, on yesterday's menu we served Tortilla loaded with the goodness of Spanish Iberico chorizo straight from Girona, Spain and topped with Pamesan and Rocket, Pan Con Tomate y Jamon, bread with a tomato rub topped with Serrano Ham and Gambad Pil pil, the star of the show and this post, of course,. For the main course there was a delectable seafood paella and for desserts churros and chocolate sauce.
I am soon going to write about churros. All I would say now is that they are some of the tastiest bites but all the most dangerous fritters.
The food was quite the hit and people went home happy but then now I am getting to know that some of the guests even dreamt of the food. Prawnlicious dreams they've had, they say. And so we return to the Gambas Pil Pil, sizzling prawns in olive oil, flavoured with garlic and chillies. It is a typical Spanish tapas, usually cooked in terracotta pots and served with bread which you dip into the delicious oil and savour. Now, I didn't cook in terracotta pot, I served them in clay pots nonetheless.
It's strange that I was the one cooking the Gambas pil pil since I am allergic to prawns, I do not eat prawns at all. In fcat, yesterday I realised taht now I not only react to eating prawns but also to touching them. I had to deal with swollen, red, itchy fingertips aftre I had chopped some prawns for the paella. Anyway, I couldn't taste the gambas myself,but going by people's reaction it was spot on it seems. Thanks to my tasters though.
This is a realy simple dish and althouigh I have put in the measrements I used, you can make your own variation.
Ingredients
Prawns - 15-18
Olive oil - 3/4 cup
Butter - 100 gms
Garlic roughly ground - 21/2 tbsp
Chilli flakes - 2 tbsp (or to taste)
Parsley (chopped) - a handful
Salt to taste
Method
Heat the olive oil and butter. Once the butter melts add the garlic.
Fry the garlic until it only just begins to catch colour and add the chilli flakes. Toss in the prawns and add salt. Remember the butter too has salt so, season carefully.
The flame will be on high on the time. Once the prawns curl up and turn opaque (that's once the prawns are done), the prawns will be sizzling by now, turn off the heat and add the parsley. Serve in clay pots with bread.
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| Gambas pil pil - Sizzling prawns in olive oil |
For those who came in late, my friend and I so these pop up restaurants once in a while where basically we bully another of our friends to lend us their homes, for a day, which we turn into a restaurant, for a day. We go by the name Phat Mamas.
Anyway, so my friend vacationed in Spain a couple of months ago and returned with authentic Spanish recipes. My exposure to Spanish cuisine has been limited but I love it anyway. So we spent weeks discussing the cuisine, practicing in our own kitchens, experimenting with recipes of a few dishes which we had introduced in the menu but were not among the ones she learnt in Spain. It was crazy but finally we had decided upon the menu, venue and everything else.
So, on yesterday's menu we served Tortilla loaded with the goodness of Spanish Iberico chorizo straight from Girona, Spain and topped with Pamesan and Rocket, Pan Con Tomate y Jamon, bread with a tomato rub topped with Serrano Ham and Gambad Pil pil, the star of the show and this post, of course,. For the main course there was a delectable seafood paella and for desserts churros and chocolate sauce.
I am soon going to write about churros. All I would say now is that they are some of the tastiest bites but all the most dangerous fritters.
The food was quite the hit and people went home happy but then now I am getting to know that some of the guests even dreamt of the food. Prawnlicious dreams they've had, they say. And so we return to the Gambas Pil Pil, sizzling prawns in olive oil, flavoured with garlic and chillies. It is a typical Spanish tapas, usually cooked in terracotta pots and served with bread which you dip into the delicious oil and savour. Now, I didn't cook in terracotta pot, I served them in clay pots nonetheless.
It's strange that I was the one cooking the Gambas pil pil since I am allergic to prawns, I do not eat prawns at all. In fcat, yesterday I realised taht now I not only react to eating prawns but also to touching them. I had to deal with swollen, red, itchy fingertips aftre I had chopped some prawns for the paella. Anyway, I couldn't taste the gambas myself,but going by people's reaction it was spot on it seems. Thanks to my tasters though.
This is a realy simple dish and althouigh I have put in the measrements I used, you can make your own variation.
 |
| The tapas platter Gambas pil pil, Tortilla with Parmesan and Rocket and Pan con jamon (Bread topped with a tomato salsa and Serrano ham. |
Prawns - 15-18
Olive oil - 3/4 cup
Butter - 100 gms
Garlic roughly ground - 21/2 tbsp
Chilli flakes - 2 tbsp (or to taste)
Parsley (chopped) - a handful
Salt to taste
Method
Heat the olive oil and butter. Once the butter melts add the garlic.
Fry the garlic until it only just begins to catch colour and add the chilli flakes. Toss in the prawns and add salt. Remember the butter too has salt so, season carefully.
The flame will be on high on the time. Once the prawns curl up and turn opaque (that's once the prawns are done), the prawns will be sizzling by now, turn off the heat and add the parsley. Serve in clay pots with bread.
Very easy spanish style prawn, looks delightful...:)
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