1 pound peeled small (about 60) or medium-large deveined (24 to 30) shrimp 1 scant cup extra-virgin olive oil, preferably Spanish 1 tablespoon finely chopped garlic 1 teaspoon mildly hot dried red pepper such as Aleppo or Marash 2 tablespoons hot water 1/2 teaspoon sea salt 1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika) 4 to 6 slices chewy country bread

Step 1 Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.

Step 2 Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.

Step 3Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

Step 4Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.

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