My family always orders prawns pil pil whenever we visit Spain. It never disappoints. Over the years, we’ve tasted countless variations, each restaurant adding its own twist, some with more garlic, others with a fiery kick, and occasionally a touch of smoked paprika or even a splash of sherry. I’ve created a dish inspired by all those memorable meals. It’s our holiday favourite, reimagined in the air fryer, quick and perfect for a cosy night in. Recipe adapted from The Ultimate Air Fryer Cookbook 15 Minute Feasts by Clare Andrews.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
prawns 320 g
garlic paste 4 tsp
tomato purée 6 tbsp
red pesto 4 tsp
paprika 1 tsp
chilli flakes 1 tsp
fresh tagliatelle 500 g
butter 2 tsp
chilli oil 2 tsp
fresh parsley 1 (chopped)
red chillies 1 (chopped)
sourdough 2 slice
Method
Cook the prawns
Place the prawns in a bowl and add the garlic paste, tomato purée, red pesto, paprika and chilli flakes. Drizzle with some olive oil, then season and stir, making sure the prawns are evenly coated. (You can leave this in the fridge overnight to marinate if you like).
Remove the crisper plate from your air fryer and transfer the prawnmixture to the basket. You could also use a heatproof dish, making sure it will also fit the pasta too. Cook at 190°C for 3–5 minutes, stirring halfway.
Cook the pasta & plate up
While the prawns are cooking, boil the kettle. Put the fresh tagliatelle into the same bowl you mixed the prawns in (this will help to soak up the flavours too), making sure to separate the strands. Pour over the boiling water (this helps to speed up the cooking process), place a plate on top and leave for about 5 minutes.
When the prawns have been cooking for around 5 minutes, or until they are starting to turn pink and curl, add 2 tablespoons of the pastawater and stir.
Drain the pasta, saving some of the pastawater, and add some of this water to the prawns along with the butter (give it a stir and add more water if needed). Cook for a further 3–5 minutes, stirring occasionally, until your prawns are cooked through and the pasta is coated with the tomato sauce.
Serve with the chilli oil and a sprinkle of fresh parsley, as well as chopped red chillies and some sourdough bread if you like.
