Gambas al Ajillo
| 400 | g | Raw shrimp (peeled, deveined) |
| 80 | ml | Olive oil |
| 8 | clove | Garlic |
| 2 | tbsp | Fresh parsley |
| 1 | tsp | Dried chili flakes |
Method
Heat olive oil in a pan, add sliced garlic and chili flakes, cook until fragrant but not browned. Add shrimp, cook 1-2 minutes per side until pink. Add sherry or white wine if desired, finish with parsley and a pinch of salt. Serve immediately in the hot dish with crusty bread to mop up the oil.
Story
Garlicky shrimp sizzling in olive oil — a classic, quick bar tapa that fills the room with irresistible aroma.