Potatoes with garlic shrimp and aioli

Heat the olive oil in a large fry pan over medium heat.

Cut the peeled potatoes into rounds a quarter inch thick.

Add the potatoes to the hot oil, mix to coat, and fry 20 to 25 minutes until golden, turning them every 3 to 4 minutes so they fry evenly.

Alioli: put the mayonnaise in a bowl, grate in the garlic, squeeze in the lemon juice and drizzle in the olive oil.

Season with sea salt and black pepper and whisk to a creamy texture; set aside.

Thinly slice the garlic, pat the shrimp completely dry on paper towels and season them with sea salt and black pepper.

Check the potatoes with a toothpick, then transfer them to a wire rack over paper towels and season with sea salt.

Strain the remaining frying oil through a fine sieve into a pitcher to clean it for future recipes.

Heat the reserved olive oil in the same pan over medium for one to two minutes.

Add the sliced garlic and stir continuously about a minute until evenly sauteed.

Add the shrimp in a single layer and cook about a minute a side until cooked through.

Add the hot smoked paprika and mix to coat the shrimp, then take the pan off the heat.

Plate the fried potatoes, top with the garlic alioli and the garlic shrimp, and sprinkle with chopped parsley.