Chef notes
This is an amazing tapa because it is so simple and fast, and the reward is so great. You have these sweet, juicy shrimp swimming in a hot, garlicky sauce made with extra-virgin olive oil and Spanish brandy. Be sure you have some bread on hand to soak up all that sauce.
Technique tip: Watch the garlic closely, you want it to bubble in the oil but do not let it burn.
Swap option: I prefer to use shrimp still in their shells and keep the shells and tails for stocks and sauces, but you can use shrimp that comes already peeled.
Special equipment: A 10-inch terra-cotta casserole (cazuela) is preferred but a sauté pan is fine to use.
From "Spain My Way: Eat, Drink, and Cook Like a Spaniard" by José Andrés with Sam Chapple-Sokol. Copyright © 2026 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
