Slow-Cooker Spanish Garlic Shrimp and Chorizo Tapas Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready for the slow cooker. Peel and devein the shrimp, and pat them dry with paper towels to avoid excess moisture in the oil. Slice the garlic cloves thinly using a sharp chef knife.

Dice the chorizo into small, uniform pieces to ensure they render their fat evenly. Have your serving vessel, such as a clay cazuela, ready and warmed if possible, as it will help maintain the temperature of the oil once the shrimp are finished cooking.

Instructions

Infusion and Layering

1. 1Combine ingredients in the slow cooker
   Add the extra-virgin olive oil, sliced garlic, peeled shrimp, diced chorizo, smoked paprika, and dry sherry into the ceramic slow cooker insert. Stir gently to ensure everything is evenly coated in the oil and spices.
   Look for Ingredients are thoroughly combined in the insert
   Tip Ensure the garlic is sliced thinly to maximize surface area for infusing the oil.

At the start, the ingredients are layered in the ceramic insert, appearing vibrant and raw. The olive oil should completely surround the shrimp and garlic, creating an aromatic mixture that smells of earthy garlic and smoky paprika. Ensure the ingredients are well-distributed so the flavors can mingle properly during the initial heating phase.

Slow Cooking Simmer

2. 2Slow cook the tapas mixture
   Cover the slow cooker with the lid and cook on high for ninety minutes. The garlic should turn golden and the oil should be bubbling gently with the shrimp and chorizo. Ensure the shrimp reaches an internal temperature of at least 145°F (63°C) and the chorizo reaches at least 160°F (71°C).
   Look for Garlic is golden and oil is bubbling
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not lift the lid during the first hour to maintain the internal temperature.

By the end of the cooking time, the mixture should smell intensely savory and rich. The oil will be bubbling gently, and the garlic slices should look golden and translucent.

The shrimp should have turned a bright pink color and appear plump. The chorizo fat will have rendered, giving the oil a beautiful, shimmering red color that indicates the flavors have successfully infused.

Final Presentation

3. 3Serve the dish
   Scoop the shrimp and chorizo mixture into a warm clay cazuela dish. Garnish the top with freshly chopped parsley and serve immediately alongside warm crusty ciabatta for dipping into the flavorful garlic oil.
   Look for Shrimp is opaque and tender
   Tip Warm the serving dish in the oven beforehand to keep the oil fluid and hot.

Once transferred to the serving dish, the tapas should look glossy and inviting. The parsley should add a fresh pop of color against the golden-red oil. The dish should be served immediately while the oil is still hot and fluid, allowing guests to easily dip their crusty bread into the flavorful sauce to soak up every drop.

Common mistakes

A common mistake is using low-quality olive oil, which will result in a flat, uninspired sauce that lacks the necessary depth. Another frequent error is slicing the garlic too thickly, which prevents it from properly infusing the oil and leaves it with a raw texture.

Avoid overcooking the shrimp, as this can make them rubbery; use a meat thermometer to check for the correct internal temperature. Ensure the slow cooker is on the high setting to achieve the necessary temperature for the oil to bubble.

How to tell it’s done

The shrimp are done when they are opaque throughout and have reached an internal temperature of at least 145°F (63°C). The chorizo must reach 160°F (71°C). They should be firm to the touch but still tender.

The garlic should be golden and soft, and the oil should be infused with a deep red hue from the smoked paprika and chorizo fat. If the shrimp are not yet fully opaque, continue cooking for an additional five to ten minutes until they reach the required temperature.

• Shellfish: 145°F (63°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part