Spain´s BEST-KEPT Tapas Recipe | Potatoes with Garlic Shrimp & Aioli

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat content while smoked sausage offers a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point while canola oil is more budget-friendly.

Heat a large fry pan over medium heat and add 300 milliliters of extra virgin olive oil.

Peel, wash, and pat dry 3 medium potatoes, then slice them into rounds that are a quarter inch thick.

Add the sliced potatoes into the hot olive oil, ensuring they are coated, and fry for 20 to 25 minutes, stirring every 3 to 4 minutes until golden brown.

Prepare the garlic mayo by mixing 120 grams of mayonnaise with 1 clove of finely grated garlic, 5 milliliters of fresh lemon juice, 15 milliliters of extra virgin olive oil, sea salt, and black pepper until creamy, then set aside.

Thinly slice 6 cloves of garlic and pat dry 12 raw jumbo shrimp that have been peeled and deveined, seasoning them with sea salt and black pepper.

Once the potatoes are golden and cooked through, transfer them to a wire rack with paper towels and season with sea salt.

Strain the remaining olive oil in the fry pan through a fine sieve into a pitcher for future use.

In the same pan, heat 45 milliliters of the reserved olive oil over medium heat, then add the sliced garlic and sauté for about 1 minute.

Add the shrimp in a single layer and cook for about 1 minute per side until fully cooked, about 2 minutes total.

Stir in 2 grams of hot smoked Spanish paprika and mix to coat the shrimp evenly.

Assemble the dish by placing the fried potatoes on a serving plate, topping them with the garlic mayo and garlic shrimp, and finishing with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens