
Garlic Shrimp Skillet for Two, Spanish-Style
For Spanish-style garlic shrimp for two, pat 225 g peeled raw shrimp dry and season lightly.
For pan con tomate for two, toast four sturdy bread slices until deeply browned and crisp.
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For Spanish-style garlic shrimp for two, pat 225 g peeled raw shrimp dry and season lightly.

Yes: fully cook a potato-and-egg Spanish tortilla to 160°F, refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F, and store at…

Small plates built from crisp bread, ripe produce, bright oil, and clear technique.

Compact skillet meals with consistent ratios and food-safety steps kept visible.