Gambas al Ajillo con Arroz (Garlic Shrimp over Rice)

Method

1. 1

   Cook the rice in salted water according to the package until tender, about 15 minutes; keep warm.

2. 2

   Meanwhile, pat the shrimp very dry and season lightly with salt.

   💡 Dry shrimp sear; wet shrimp stew — a paper towel is the whole trick.

3. 3

   Warm the olive oil in a wide skillet over medium heat; add the garlic and chili flake and cook until the garlic turns pale gold and fragrant, about 2 minutes.

4. 4

   Raise the heat to high, lay the shrimp in a single layer, and cook undisturbed 1 minute.

5. 5

   Flip and cook until just pink and curled, about 1 minute more.

   💡 Pull them early — carryover heat in the hot oil finishes the job on the way to the table.

6. 6

   Squeeze in the lemon juice, stir in the parsley, and take the pan off the heat immediately.

7. 7

   Spoon the rice into bowls, top with the shrimp and all the garlicky oil, and serve with extra lemon wedges.