Pil Pil Recipes

BASQUE COD AL PIL PIL

Basque Cod al Pil Pil image

You can make this with any white fish. Obviously cod, haddock, pollock and hake, but also bass, walleye, black seabass, Pacific rockfish, lingcod, etc. I bet it would work with catfish, too. Serve with potatoes, bread or rice and a full-bodied white wine or dry cider.

Provided by Hank Shaw

Time 25m

Number Of Ingredients 6

Ingredients

2 pounds cod or other white fish, (skin on if possible)
Salt
1 cup olive oil
6 to 8 cloves garlic, sliced thin
1 to 3 small hot, dried chiles, crushed ((optional))
1 teaspoon dried oregano or parsley, or 1 tablespoon chopped fresh parsley

Steps:

Salt the fish well and set aside for 10 to 20 minutes. Heat the olive oil over medium heat in a large, wide pan that can hold all the pieces of fish.
Saute the garlic slices for a minute or two, until they just start turning golden. Remove them as best you can. It's OK if a few escape you.
Put the fish skin side down in the pan and cook gently over medium-low heat for a minute or two. Turn the fish and cook for another 2 to 4 minutes, or until the fish is mostly cooked. Turn the heat off and remove the fish for now.
Start swirling the pan. You want to gently agitate the olive oil and juices from the fish into an emulsion. This should take about 5 minutes and no more than 10 minutes. One way to help this along is to whisk it with a strainer, as you can see in the video. As the emulsion comes together, add back the garlic as well as the crushed chiles, if using. It will eventually look like a salad dressing, and if you keep stirring it while the whole thing cools, it will set up into a mayonnaise-like sauce. It's up to you if you want it this way.
When you are ready, pour the sauce over the fish, sprinkle some dried herbs on there and serve.

Nutrition Facts : Calories 672 kcal, Carbohydrate 2 g, Protein 41 g, Fat 56 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 125 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GAMBAS PIL PIL

Gambas Pil Pil image

Quick and easy Gambas Pil Pil recipe. Gambas pil pil is a quick and easy traditional tapas recipe made with fresh prawns cooked very quickly in good quality olive oil, garlic and chilli and served sizzling. This classic Spanish tapas dish is the perfect dinner party starter, so make sure your serve your Gambas Pil Pil with a good loaf of crusty bread and some red wine. Your guests will definitely want to mop the tasty sauce!

Provided by Javier De La Hormaza

Categories Recipes, Tapas Recipes

Yield 4 people

Number Of Ingredients 8

Ingredients

24 king prawns, peeled and cleaned
For the pil pil sauce:
4 large cloves of garlic, peeled and finely sliced
2 tsp of dried chilli flakes
2 tsp smoked sweet paprika
1 tbsp of flat-leaf parsley, finely chopped
16 tbsp of extra virgin olive oil
Salt

Steps:

Heat the olive oil in a large pan or ideally in four individual earthenware casserole dishes.
When the oil is hot, add the garlic and fry until lightly brown. Drain the garlic and set aside.
In the same oil, add the prawns and cook for about two minutes, stirring constantly. Add the chilli flakes, fried garlic, sweet paprika and chopped parsley and stir well.
Season with salt and serve straightaway, the prawns need to be sizzling hot!

PIL-PIL

Pil-Pil image

Authentic Chilean Seafood Tapas - So tasty and so few ingredients, I got this from an old Spanish friend.

Provided by Ozzy5223

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

25 ml extra virgin olive oil
2 -3 large garlic cloves, finely minced
1 chili pepper, minced (or more to taste)
1 1/2 lbs fresh bay scallops
salt

Steps:

Heat the oil in a sauté pan until almost smoking, and add the chile and garlic.
When the garlic is almost golden (about 30 seconds), turn the heat to high and add the scallops.
When the scallops are done (1-2 minutes) and before the garlic turns brown, remove from heat and divide the entire contents among preheated pailas.
Serve immediately with crusty bread and good chilled white wine.

Nutrition Facts : Calories 205, Fat 6.8, SaturatedFat 0.9, Cholesterol 56.3, Sodium 276, Carbohydrate 5.6, Fiber 0.2, Sugar 0.6, Protein 28.9

GAMBAS AL PIL PIL

Gambas al Pil Pil image

I do not know where this dish came from, but it has been in my family for ages. I like it because it is very spicy.

Provided by Nicky

Categories Spanish

Time 35m

Yield 1 Spicy Dish, 1 serving(s)

Number Of Ingredients 8

Ingredients

raw fresh prawns
1 teaspoon crushed garlic powder
2 -3 cloves garlic (Not the whole head)
1 pinch parsley
olive oil
2 chili peppers
1 pinch red pepper powder
1 teaspoon salt

Steps:

Peel the Fresh Prawns and place in an Oven Dish.
Peel the garlics,slice and place in the dish.
Put in the Crushed Garlic, Chilly Peppers, salt,parsley and red spicy pepper.
Add the oil until the prawns are nearly covered.
Mix everything together.
Place the dish in the oven until prawns are done.

Nutrition Facts : Calories 55.5, Fat 0.5, SaturatedFat 0.1, Sodium 2336.5, Carbohydrate 12.2, Fiber 1.8, Sugar 4.9, Protein 2.6

GAMBAS PIL PIL (PRAWNS, CHILEAN STYLE)

Gambas Pil Pil (Prawns, Chilean Style) image

Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.

Provided by damasio

Categories Appetizers and Snacks Tapas

Time 32m

Yield 6

Number Of Ingredients 8

Ingredients

10 cloves garlic, peeled and slightly crushed
½ cup grapeseed oil or olive oil
1 ½ pounds large shrimp, peeled and deveined
1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3 tablespoons pisco or brandy
salt to taste
cayenne pepper to taste
1 lime, cut into wedges, for serving

Steps:

Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 3.5 g, Cholesterol 172.9 mg, Fat 19.2 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 2 g, Sodium 200.4 mg, Sugar 0.6 g

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