Spain's sizzling tapa: shrimp in furiously garlicky olive oil with chili and sherry, brought to the table still bubbling. Bread is not optional.
2
🌶️ Red Chili ›
dried, crumbled
Mise en place
Before you start
Prep checklist
Red Chili — dried, crumbled
Warm the oil with garlic and chili over medium-low until the garlic just blondes, 3 minutes — infusion, not frying.
Heat up; shrimp in for 90 seconds per side with the paprika. Sherry in for a final 30-second sizzle.
Parsley, straight to the table in the pan, bread deployed into the oil until the pan is clean.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
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