Gambas al Ajillo with Iberico Chorizo

A fiery Spanish classic elevated by the smoky richness of Iberico chorizo. Sweet, briny shrimp sautéed in garlic-infused olive oil, joined by iberico chorizo, and a touch of chili for heat. It’s bold, aromatic, and served on crusty bread to soak up every drop of the garlicky, paprika-stained oil. This plate brings simplicity and spice to simple ingredients for an authentic Spanish appetizer. 

Ingredients

• 10 oz (300 g) large shrimp, peeled and deveined
• 4 oz (120 g) Ibérico chorizo, sliced into thin rounds
• 6–8 garlic cloves, roughly chopped
• 3-4 dried cayenne peppers
• Jamon iberico fat or olive oil
• 1 Tbsp chopped fresh parsley
• ½ Lemon
• Salt and pepper to taste
• Crusty bread, for serving
  

Preparation

1. Prep shrimp. If frozen, thaw completely. Pat dry and season lightly with salt and pepper.
   
2. Render the chorizo. Heat olive oil or jamon fat in a wide skillet over medium heat. Add chorizo slices and cook 2–3 minutes until they release their paprika-rich fat and start to render. Then remove the chorizo with a slotted spoon and place on a plate for later.
   
3. Add garlic + chili. Reduce heat slightly. Add chopped garlic to simmer for 1 minute. Add chili peppers and cook for 30 more seconds until fragrant.
   
4. Sauté the shrimp. Add the shrimp and cook for about 3 minutes until they are almost cooked through. Put the chorizo back to combine and finish off the shrimp.
   
   
5. Finish. Squeeze half a lemon over everything. Remove from heat. Sprinkle generously with chopped parsley.
   
   
6. Serve immediately. Bring the pan straight to the table and serve with warm crusty bread to mop up the garlic-chorizo oil.