Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) is inspired by one of my favorite Spanish tapas. Serve as an hors d’oeuvre or first course for a larger meal, or pair with sauteed bitter greens or baby spinach and pine nuts as a delicious light meal you can have on the table in less than a half-hour. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and calamari with sauteed greens on the side for a more substantial meal. Don’t forget the crusty bread to dip in the rich spicy sauce. Vamos a tapear! y Buen provecho! 

Iberian Garlic Shrimp and Squid
Serves 4

Ingredients:

• 3 tablespoons of Spanish extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• 16 large shrimp (21-25 count), peeled.

• 1/3 pound of squid; tubes cut into ½ inch rounds

• 2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice)

• 1 tablespoon dry sherry or white wine

• 2 teaspoons fresh lemon juice

• 1 teaspoon chopped parsley

• Salt to taste

Directions:

1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat.
2. Sauté the garlic cloves until just beginning to brown, about 2 minutes.
3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.)
4. Add the sherry and lemon juice and cook for another minute.
5. Season to taste with salt, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce.