🦐 Gambas al Ajillo – Sizzling Spanish Garlic Shrimp Tapas

 No tapas bar menu is complete without Gambas al Ajillo—shrimp bathed in garlicky olive oil, kissed with smoky paprika and sherry. Serve it still sizzling for the ultimate share-plate moment.

Ingredients (serves 4 as tapas)

• ¼ cup good Spanish olive oil

• 4 garlic cloves, thinly sliced

• 1 small dried chilí (or ½ tsp chili flakes)

• 1 tsp sweet smoked paprika

• 1 lb (450 g) raw shrimp, peeled & deveined

• 2 tbsp dry sherry or fino wine

• 1 tbsp chopped fresh parsley

• Pinch sea salt & black pepper

• Crusty bread, to serve

Method

1. Infuse Oil – Heat olive oil in an 8″ earthenware cazuela or skillet over medium. Add garlic & chili; cook until edges turn golden (do not burn).

2. Shrimp Sizzle – Increase heat to medium-high. Add shrimp, paprika, salt, pepper. Toss 1 min.

3. Deglaze – Splash in sherry; cook 1 min until shrimp are pink and opaque.

4. Finish – Remove from heat, sprinkle parsley. Serve immediately in the hot dish with plenty of bread for dipping.

Pro Tips

• Slice garlic, don’t mince—prevents scorching.

• Have bread warm and ready; the garlicky oil is liquid gold.

• Substitute sherry with white wine plus a dash of brandy if needed.

Final Thoughts

With a 10-minute cook time and fiery presentation, Gambas al Ajillo is SEO gold under “quick Spanish seafood appetizers.” Capture that oil sizzle on video and tag #DaillyRecipes for guaranteed engagement.