Gambas al ajillo – Esperpento

Garlic shrimp Esperpento
Shrimp sauteed in olive oil with garlic and red pepper flakes.
Esperpento, San Francisco

When you order gambas al ajillo at any Spanish restaurant, make sure they bring you plenty of bread to soak up that delicious, garlicky oil. I actually used the lemon this time around and it freshened up the olive oil in a wonderful way. This dish acts as my equalizer to compare tapas restaurants, and Esperpento did a pretty good job.  The quality of the shrimp wasn’t the best, but the flavors were great! I always like when the shrimp tails are still attached because it adds flavor and it’s fun to use my hands – so good job Esperpento.

Sangria Esperpento
Sangria is mandatory when eating tapas! Ok, maybe not but I’m never gonna turn down the opportunity to order some. Esperpento’s wasn’t overly sweet, very drinkable.

Ropa vieja – Esperpento

Beef chicken chorizo stew Esperpento
Beef, chicken and chorizo stew with onions, green and red bell peppers, chick peas, garlic, and garnished with chopped parsley.
Esperpento, San Francisco

The combination of all 3 proteins makes this a very hearty stew, but not too heavy.  Spanish chorizo tends to enough saltiness to a dish so be light handed on the salt when preparing something like this at home.  The parsley was a nice touch to add brightness and a fresh flavor. Great comforting dish and bursting with flavor.