Gambas al Ajillo

This is the gold standard, the benchmark against which every other tapa on this list, and indeed in Spain, gets measured. A clay cazuela arrives at your table, still vigorously bubbling with olive oil, garlic, and dried guindilla chilli, forming an aromatic pool that practically begs for bread. The prawns themselves can vary; coastal cities like Málaga or San Sebastián typically feature fresh Atlantic prawns, while inland in Madrid, high-quality frozen tiger prawns are more common. Regardless, the dish should hit your table with the irresistible scent of sweet seafood and toasted garlic, the oil a deep yellow-gold and intensely fragrant. Expect to pay €8–15, depending on the city and the size of the prawns. A quick tip: the quality of the oil is a tell – if it’s pale and thin, the garlic was rushed, or the heat was too low. Order it first at any bar; it arrives fast, is always piping hot, and immediately reveals the caliber of the kitchen. Keep that bread coming to soak up every last drop before it cools.