La Tasca Garlic Prawns - Gambas Pil Pil

[david75rod]

by the way those are shrimps farm in Vietnam maybe mixed with the excrement of the workers doing their job in inhuman conditions

[david75rod]

hello francis you have no idea what pil pil is, but not your fault my friend

[JoelCortez117]

When I went for a meal with my girlfriend on thursday.. They were more like shrimp rather than Prawns..

[olliethc1]

Make me some now!!

[i9796674]

Was that English? WTF!!!!

And this guy doesn't know how the cook... I'm never going to La Tasca again!!!!

[zziskus1]

1 el aceite tiene q estar muy caliente,para poner las gambas....

2 en la tasca nunca se hacen asi

[smbmaranata]

by the way...if 1 day u want change again...try with spring onion....

and get some ideas from tapas bar in edinburgh...the are the best for me...simple e fresh...even the price is high i rather go there than la tasca..sorry..

[smbmaranata]

i loved the old one...now is not nice..what shame...

[argoclima]

Estas si son unas gambas al pil-pil..!!!

[KarameloKaramelo]

First add the gralic and then the gambas. Otherwise you won't get the flavour. And the amount of oil is perfect.

[GinaNJaz]

hey!!! no way.

I worked in the original site in deansgate, manchester, back in the day we just had the one restaurant. We changed about 20 tapas every monday..myself, pepe, angel and beruz used to be sooooo busy. After a few years years didsbury was opened..and a production kitchen in salford was bought to mass produce the food. Its not quite the same now...but i still got a soft spot for la tasca.

those were the days!!!!

[crisluni7]

@GinaNJaz

wow, i also worked at deansgate when it was just one restaurant, back in 1994? with pepe, beruz, angel and Carlos in the kitchen. Zeta and Sarah on the floor...Louise...Antonio and Neil on the bar...ahhhh Gloria!

yeah those were the days!

you worked in the kitchen?

[ethelu]

too bad the music is so loud... it makes the man hard to understand...

[Chrisalchin]

WOW half a glass of wine??? by the time thats reduced the prawns would be the size of a grain of rice!!! Also adding that much wine to that much oil is asking for danger. the correct way to cook this meal would be to bring the oil up to smoking temperature, add the prawns (marinated in the wine, and drained) to the oil, garlic/paprika/chilli followed by a few strands of dried saffron, finish with seasoning & parsley. ( PS-I'm a Michelin star trained commercial chef.)

[BigMo3Mo3]

Yo where you from,

I'm 14years old and sort of lookin to become a pro chef

maybe i could follow your footsteps lol

[stringer3bell]

Post a vid man would be a winnner

[12bklemeshoo]

tried this in spain fell in love with it cant wait to make my own me mouths watering mmmmmmmmmmmm

[Miprimalaciega]

Ei good job!In wich Tasca are you working?I'm in Cheltenham!