Gambas al Ajillo

Gambas al Ajillo, or garlic shrimp, is a classic Spanish tapa believed to have originated in Andalusia, where the combination of fresh seafood and olive oil is central to regional cooking. The dish relies on a handful of key ingredients: large, succulent shrimp, generous amounts of sliced garlic, extra virgin olive oil, dried chili or guindilla pepper, and a finishing touch of parsley. Some variations add a splash of brandy or dry sherry for depth. What distinguishes a great version is the quality of the shrimp—ideally wild-caught and very fresh—and the technique of slowly infusing the oil with garlic and chili before quickly cooking the shrimp, so they remain tender and never rubbery. The dish should be served sizzling in a hot earthenware cazuela, with crusty bread to soak up the fragrant oil. Regional variations appear across Spain: in Catalonia, cooks might include slices of toasted bread in the same pan, while in the Basque Country, a touch of cayenne or txistorra adds heat. At Sapasa, a venue in Santa Eulària des Riu, Ibiza, the dish is praised by the creator Only Scrans for its balance of smoky garlic and sweet shrimp, served in a traditional cazuela. The dish is also highly recommended at Elene in Los Cristianos, Spagna, as noted by Only Scrans. Outside Spain, creative adaptations sometimes incorporate butter or lemon, but purists insist on the pristine simplicity of olive oil, garlic, and the best seafood. Whether enjoyed as a starter or a main, Gambas al Ajillo remains a benchmark of Spanish tapas culture.

Where to find it: - Los Cristianos, Spagna: Elene (via Only Scrans) - Santa Eulària des Riu, Spagna: Sapasa (via Only Scrans)