1. Heat oil in a large skillet over medium. Add garlic and sauté until fragrant, about 30 seconds. Add shrimp and continue cooking, stirring occasionally, until cooked through, 10 to 12 minutes. 2.

In Spain, this dish is cooked and served still sizzling in a round earthenware dish called a cazuela. At home, serve it directly from the pan with crusty bread to mop up the heavenly sauce.

Travelling for me not only broadens the mind but it broadens the taste buds, too. I had never tried prawns before I went to Madrid, where gambas feature on the menu of every tapas bar. It was love at ...