Gambas Al Ajillo / Shrimp with Garlic

Tapas are the small appetizers that Spaniards like to eat in bodegas and bars – preferably with a glass of selected sherry.

Remove the prawns from their shells and remove the intestines. Slice the red chili pepper lengthwise, remove the seeds, cut into narrow half-rings. Cover the bottom of a cast-iron frying pan with olive oil to a height of one centimeter and heat the frying pan vigorously (the oil should not smoke).

Add the garlic, chili and the prawns together to the hot olive oil form (a bay seasoning goes well with this) and cook until hot, stirring continuously with a wooden spoon for 2 minutes. Add the chopped parsley just before serving.

The recipe, originally from Cantabria, is a classic and can be found in many tapa bars. It is accompanied by a cold dry sherry.

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