In the rustic cider houses of Asturias, nestled in low stone hamlets, friends and acquaintances would gather to sample aged and selected ciders. To accompany the potent cider, a tradition emerged of serving small plates of steaming chorizo chunks and crusty bread, a practice that continues today in the converted cider houses, now bustling restaurants.

Although the ingredients are basic, and the preparation is quite simple, cooking gambas al ajillo requires skill to create the perfect balance of flavors and textures. The garlic must be sautéed just right without burning, and the shrimp should be cooked just until tender and juicy. Sauté the shrimp in a cazuela with plenty of sliced garlic, chili pepper, and a splash of olive oil (you can add white wine or sherry to add moisture to the sauteeing and tenderize the shrimp). Serve sizzling hot in its cazuela. Accompany with crusty bread to soak up the delicious garlic-infused oil.