The Food Explorer

Gambas al Ajillo (Sizzling Garlic Shrimp) are one of Spain’s most popular tapas. The secret to success is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly. A cazuela is ideal, but you can also use a deep-cast skillet.
Recipe here.

Antonio posted a traditional Spanish recipe that some say it is the only paella dish that can be legitimately called paella: Paella Valenciana.