GarlicSauce

Al ajillo, the Spanish garlic preparation: olive oil heated with sliced garlic and often a little chili until fragrant, then the seafood cooked gently in it. It is the standard treatment for clams, mussels, and squid across Spain, simple, pungent, and built around the garlic rather than hiding it. The oil carries as much flavor as the fish, which is the point. Good poured over bread, or eaten straight with something to soak up the garlicky oil.