Gambas al Ajillo (Spain)

Preparation

1. 1

   Pick a pan or earthenware dish that can take high heat: this is what gives gambas al ajillo their signature sizzle.

2. 2

   Heat the olive oil over medium heat with the garlic sliced into thin slivers, until it just starts to turn golden at the edges — watch closely, it turns bitter if it burns.

3. 3

   Add the sliced chili (seeded if you want less heat) and cook for 30 seconds, just long enough to flavour the oil.

4. 4

   Turn up the heat, add the peeled shrimp and cook for 2-3 minutes, turning halfway, until pink and just cooked: beyond that they turn rubbery.

5. 5

   Season with salt and a splash of lemon, stir one last time.

6. 6

   Serve immediately, sizzling, in the cooking dish with bread to mop up the garlic-scented oil.