A warm Mediterranean Summers' night....in the city of Palma, on the Island of Mallorca, Spain...  My favorite along with
Santorini, of the Mediterranean Islands I have been fortunate enough have travelled to.  As with any seaside locale, whether it be
Montauk, N.Y. or Sydney, Australia...seafood, the local species, freshly caught and presented to you, are truly gifts for the
eater. 

In Mallorca, as well as in any Spanish town, the Tapas tradition, small plates to whet the appetite with a drink, or to nosh on,
or to make a meal out of, is a welcome meal choice for the traveler.  On a beautiful summer night in 2008, we sat looking at the
above scene trying to pick out a few tapas to enjoy.  The harbor of Mallorca runs from touristy kitchy to sedate and serene...it
is a magical place to dine in...

Our choices were the Andalusian Calamari, a large squid, cut into thin rings, simply coated, and a sprtiz of lemon.  Not much different in its execution here in the States, but of such superior quality, I almost started crying eating them (ok, I did cry, I do that
alot when food is so exceptional i'm overcome...).  Our second tapas was the almost generic Gambas al ajilo...small shrimp
boiled in a bath of good Spanish Olive oil infused with garlic and a hot, fiery chili pepper, a little Sherry added, quicky cooked...
served in a small clay casserole dish (cazuela)..Sea salt over the top of it with a nice hunk of good bread....



Another view from our table, the evening view of the Cathedral of Palma which
overlooks the harbor...

GAMBAS AJ AJILO

Use a small shrimp for this dish as we had in Mallorca, the shrimp were from the harbor, small, and sweet..
1/2 lb. 30-35 count, deveined and shelled shrimp
3/4  cup SPANISH(read Spanish, not Italian, not Greek, not California) Olive oil..
1 medium sized red chile pepper, slit
1 bay leaf
10 sliced cloves of garlic
2 tbs. Spanish ( again, read Spanish...) Sherry

In a large cast iron skillet, heat the oil, add the garlic and  chile, cook on low for about 4 minutes, then add the bay leaf,
and the shrimp.  Let it simmer in the oil for about 4 minutes, give it a good shake to turn the shrimp over, and add the
sherry.  Simmer for another 5 minutes....that's it.  You are done.  Finish it off with some sea salt.   If you have individual clay pans, known as cazuelas
(http://www.tienda.com/table/cazuelas.html, an on line store where you can purchase them), simply split the recipe
into four cazuelas and bake them in a 450 degree oven for 8-9 minutes.    This tapas love should satisfy 4 people...not
as an entree, but as an appetizer or part of a Tapas-centric evening.  Just increase accordingly for more people...



You can add a little chopped flat-leaf parsley to the dish.  Can you smell the garlic, the salty, shrimpy love that is coming
out of this little pan??? The sherry add a nice note of sweetness to the oil, and the bay and chile give background flavor
support, herbal and an awesome tingle on your tongue, without searing heat.  I'm expecting comments from you all
telling me you tried this classic AND easy dish....shut off your PC and go to the fish store now.  And go to a good bakery to 
get some crusty bread (not the seeded kind for this dish).  Adios.