Chef Dani García reveals which dish has suffered the most “gastronomic terrorism”

His work has been recognized with three Michelin stars at his eponymous restaurant in Marbella. He has also taken his cuisine to countries like Dubai and New York with several restaurant openings. Currently, his Smoked Room restaurant in Madrid boasts two Michelin stars and has become a flagship of Spanish haute cuisine, especially in Madrid, where he is also the Consulting Chef for Dani Brasserie, a restaurant that fuses flavors and innovation with a distinctive personality.

All these characteristics define the people of Málaga. And when it comes to tradition and respect for the product, García is always unwavering. In an interview, he commented on how many recipes are ruined by poorly executed innovation. He cited prawns in pil-pil sauce as an example: "I'm certain that for me, it's one of the dishes that has suffered the most from culinary terrorism." Because, moreover, it's one of his favorite dishes.

The dish that has suffered "the most gastronomic terrorism" according to Dani García

The chef explains that it's one of the simplest recipes. One of the great classics of Andalusian cuisine, and especially of Malaga. This dish has become very popular, and that has also led to the recipe being distorted.

Among the common mistakes, we can overcook the shrimp, leaving them dry, or use frozen, low-quality shrimp. Some people also add ingredients like butter, cream, or tomato, and generally, ingredients that are foreign to the traditional recipe. "It's become something that has absolutely nothing to do with reality," the chef asserts. He continues: "I find pots full of cherry tomato sauce, white wine... anything that boils, or simmers, that doesn't even crackle, has absolutely nothing to do with it." Furthermore, this dish takes its name from the characteristic sound made by the hot oil when it comes into contact with the garlic and chili pepper, an onomatopoeia that gave rise to the term "pil pil."

Ingredients

• White prawn
• Chili pepper
• Extra virgin olive oil
• it
• A pinch of salt.

Preparation

• We peel the prawns. First, by cracking the head a little and pushing it out with our thumb. Then, we remove the prawn body, keeping only the tail, which we pull off completely.
• In a clay pot, we add a little olive oil.
• We break a chili pepper and add it along with the garlic. It's very important that the garlic cooks without burning.
• Finally, we add salt to the prawns and incorporate them into the casserole dish so they absorb the flavor.

For Dani García, what truly makes the difference isn't the technique but choosing a quality product. In this case, a real prawn, like the Málaga prawn; not just frozen shrimp. And also, the container, in this case, a small earthenware casserole dish.

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