Still the best Spanish food I've ever had. Their Gambas al Ajillo is something I've praised before, and I'll do it again. Gambas al Ajillo elsewhere around the world tends to be the slightest bit too fishy for my taste. While I appreciate raw flavours, I love Jaleo's concentrated balance of shrimp, garlic, chilli, a great olive oil, etc... in which nothing overpowers, only complements. I've found it also goes well with Moroccan Couscous, especially if you want to lighten the flavours.
