Sevilla: Tortillita de Camarones

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Chickpea flour fritters of the Guadalquivir Tiny Prawns with sweet onion are a delighting tapa and very sought after in Andalusia.

Ingredients are:

350 grams of chickpea flour
250 grams of small prawns (fresh or frozen and well thawed)
1 Sweet onion or 2 shallots or 1/8 stalk of a small leek sliced finely
1 teaspoon of La Vera Pimentón Dulce (Spanish sweet paprika) sold in all Latin American grocers and Supermarkets
A few swigs of Parsley (fresh) sliced very finely 
Salt to taste
Spanish Evoo 

1) Boil or steam the prawns.
2) Place flour in a bowl with the parsley and salt and add enough prawn water to create a thin or fine  paste.
3) In a small sauté pan, heat a little Evoo (olive oil - extra virgin) and tilt the pan to spread the oil and get the oil smoking hot, and then place a tablespoon of the onion or leek or shallots finely sliced into the pan .. and then the chickpea flour mixture and when just almost tender, put in the prawns. DO NOT OVERCOOK THE PRAWNS.
4) Now sauté until golden and the tortillas are lightly crisp.

Can be served with home made ali oli (garlic mayonnaise) and a beer or a glass of Sherry Fino or white wine of choice.

Great "tapa" ..  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Sevilla: Tortillita de Camarones Posted: 27 May 2022 at 06:34
	Chickpea flour fritters of the Guadalquivir Tiny Prawns with sweet onion are a delighting tapa and very sought after in Andalusia. Ingredients are: 350 grams of chickpea flour 250 grams of small prawns (fresh or frozen and well thawed) 1 Sweet onion or 2 shallots or 1/8 stalk of a small leek sliced finely 1 teaspoon of La Vera Pimentón Dulce (Spanish sweet paprika) sold in all Latin American grocers and Supermarkets A few swigs of Parsley (fresh) sliced very finely Salt to taste Spanish Evoo 1) Boil or steam the prawns. 2) Place flour in a bowl with the parsley and salt and add enough prawn water to create a thin or fine paste. 3) In a small sauté pan, heat a little Evoo (olive oil - extra virgin) and tilt the pan to spread the oil and get the oil smoking hot, and then place a tablespoon of the onion or leek or shallots finely sliced into the pan .. and then the chickpea flour mixture and when just almost tender, put in the prawns. DO NOT OVERCOOK THE PRAWNS. 4) Now sauté until golden and the tortillas are lightly crisp. Can be served with home made ali oli (garlic mayonnaise) and a beer or a glass of Sherry Fino or white wine of choice. Great "tapa" ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 27 May 2022 at 15:15
	sounds delicious!
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 28 May 2022 at 11:42
	Pitrow, They are a very famous Andalusian tapa and super delicious !!! One shall find these in Sevilla and Sanlucar de Barameda, Cádiz. Very popular !! Takes a bit of practice to get the batter right and timing for flipping over. Thanks for visiting. Have a lovely weekend.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.