Gambas al Ajillo: A classic Spanish tapa recipe

Gambas al Ajillo, a beloved Spanish tapa, translates to "shrimp in garlic," offering a simple yet flavorful culinary experience. This dish exemplifies the essence of Spanish tapas: quick preparation with few ingredients, allowing the quality of the components to shine.

The recipe calls for 500 grams of peeled shrimp, six cloves of thinly sliced garlic, five tablespoons of olive oil, a teaspoon of red pepper flakes, and half a teaspoon of salt. Freshly chopped parsley is used for garnish, with a few drops of lemon juice offered as an optional finishing touch.

Preparation begins by heating olive oil in a wide pan over medium heat. The sliced garlic is sautéed until lightly golden, taking care not to burn it. Red pepper flakes are added and stirred for a few seconds to release their aroma.

The shrimp are then added to the pan and cooked over high heat for approximately three to four minutes. The shrimp are ready when they turn pink and have released their juices. Salt is added, and the dish is removed from the heat. Finally, it's garnished with chopped parsley and a drizzle of lemon juice, if desired, before being served hot.