Shrimp with smoky paprika, sherry and lemon. Tapa $9
Canela, San Francisco
This was a different take on the gambas al ajillo that you normally get at other Spanish tapas restaurants. The smoky paprika added a lot of flavor and gave the broth a beautiful red color. The lemon wedge is also cooked into the sauce and gave the broth a nice citrus-y taste. The shrimp were cooked a little more than I would have liked, but the sauce made up for it. Ask for additional bread to soak it all up!