Gambas al Ajillo con Chorizo (Garlic Shrimp with Spanish Sausage)

Ingredients:

• 1/3 cup extra virgin olive oil

• 5 cloves garlic, thinly sliced

• 1/2 tsp smoked paprika (Pimentón de la Vera)

• 1 small dried chili pepper or 1/4 tsp red pepper flakes

• 1/2 cup Spanish chorizo, sliced into thin coins

• 1/2 lb raw shrimp (peeled and deveined, tails on)

• Sea salt, to taste

• 1 tbsp chopped fresh parsley

• Fresh lemon wedges (for serving)

• Optional: crusty bread for dipping

Instructions:

1. Heat the Oil:
   Place your Nutri-Stahl 3 QT pot over medium heat. Add the olive oil and let it warm for about a minute.

2. Infuse the Flavor:
   Add the sliced garlic and chili. Cook gently for 1–2 minutes, until the garlic begins to turn golden but not brown. Add the paprika and stir gently.

3. Sauté the Chorizo:
   Add the chorizo slices to the pot. Let them sizzle for 3–4 minutes, until they render some of their fat and start to crisp.

4. Cook the Shrimp:
   Add the shrimp, sprinkle with a little sea salt, and cook, stirring occasionally, for 2–3 minutes, or until the shrimp are pink and just cooked through.

5. Finish and Serve:
   Remove from heat. Stir in chopped parsley. Serve hot with lemon wedges and crusty bread on the side to soak up the flavorful oil.