Hello friends and friends of Paulina Kitchen! In this community of Sibaritas we are lovers of tortillas in all their shapes, flavors and colors. Today we bring you a special recipe that arrives directly from Cádiz, Spain: shrimp tortilla . But this is not a traditional tortilla, shrimp tortillas have an appearance and consistency similar to that of frocktries, but more crispy and with a lot of sea flavor, thanks to the fundamental ingredient: fresh shrimp .
On this occasion we are going to tell them everything they need to know about these shrimp tortillas, which we would like to enjoy on the edge of the sea, taking a rich cocktail, but if we do not have that luck, we can do them at home and feel a while on the beach, with an easy and super tasty recipe.
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About the shrimp tortilla
The shrimp tortilla, also known as shrimp tortillitas , is an exquisite and popular culinary specialty originally from the Andalusian coasts. This delicious bite, which is usually enjoyed as entrance or lid, consists of small fried tortillas that have fresh shrimp as the main ingredient.
The preparation of shrimp tortillas involves mixing peeled shrimp with a liquid dough made of wheat flour and chickpea flour, onion, parsley, salt, pepper and cold water. This dough is poured into a pan with hot oil, forming small very thin tortillas, which are brown on both sides until a crispy texture is obtained.
Origin of shrimp tortillas
The shrimp tortilla is originally from the beautiful Andalusian coasts , in southern Spain. It is believed that they began to eat there for the 16th or seventeenth century, especially in carnival times. Currently the city of San Fernando, in Cádiz, is recognized as the epicenter of this delicious Cadiz dish, where you can enjoy the best shrimp tortillitas in the bars of tapas and local restaurants. Its proximity to the sea ensures the use of fresh shrimp, which contributes to the authentic flavor of these tortillas.
In addition to Cádiz, it is also possible to find shrimp tortillitas in other coastal regions of Andalusia , such as Huelva and Malaga . These cities also have a rooted gastronomic tradition and offer a wide variety of places to enjoy this specialty.
Outside Spain, the shrimp tortilla has gained popularity in several parts of the world , especially in those with the influence of Spanish cuisine. Some restaurants and tapas bars in cities such as New York, Miami, Buenos Aires and Mexico City have included shrimp tortilla in their menus, allowing diners to enjoy this delight without having to travel to the Andalusian Costa.
5 tips for the shrimp tortilla to get perfect
If we are outside Spain or if we want to prepare some exquisite shrimp tortillitas at home to surprise our guests, there are some tips to take into account when doing them.
- Use fresh shrimp as much as possible, to achieve the original flavor . Cooked shrimp can be used , but the taste is less intense.
- When preparing the mixture, it is advisable to let it stand for at least half an hour before starting frying.
- very finite tortillas , to prevent them from absorbing a lot of oil. For that it is useful to use a ladle, similar to that of pancakes .
- Use very hot olive oil to obtain a crunchy and golden texture, but not a container too deep, to avoid excess oil in frying.
- Cook on both sides so that cooking is a couple, taking care not to burn. Place on absorbent paper once ready.
Which cannot be missing in a good shrimp tortilla
The original shrimp tortilla recipe requires simple but tasty ingredients. To prepare it, fresh shrimp, wheat flour, chickpea flour, onion, parsley, salt, pepper and cold water are needed. In case of not getting chickpea flour, you can do all the dough with wheat flour.
The dough should be liquid but with body, similar to the mass of spinach fritters , and if possible you have to put a small amount in the ladle so that they are well finished. The combination of these ingredients is the key to obtaining the characteristic flavor of this delicious tortilla.
How to enjoy shrimp tortilla
Shrimp tortillitas are enjoyed better newly and hot. Its crispy texture and sea flavor are a real delight for the senses. They can be accompanied by a DIP type sauce, a garnish or simply taste them alone. They are perfect for sharing as a lid at a meeting with friends or how it entrusts into a family meal.
Accompaniments for shrimp tortillitas
- Some popular options include serving them with a homemade Alioli sauce , which gives it creaminess and the touch of garlic that is going very well.
- They can also add lemon slices , which provide a citrus and refreshing touch that combines very well with the taste of seafood.
- Another traditional accompaniment is a fresh salad , which provides a contrast of flavors, temperatures and textures. So you don't stay without ideas I share all my salad recipes .
Shrimp tortilla recipe
- Yields: 4/6 portions (approx)
- Preparation time: 30 minutes
Ingredients
- 200 g of fresh shrimp
- 100 g of wheat flour
- 100 g of chickpea flour
- 1 small onion or green onion (onion) finely chopped
- 1 handful of chopped fresh parsley
- Salt and pepper to taste
- Cold water (150 ml)
- Extra virgin olive oil to fry
How is the shrimp tortilla step by step
- Clean and peel the shrimp, eliminating the head and the peels. You can also ask the fishmonger to clean them.
- In a bowl, mix wheat flour, chickpea flour, chopped onion, chopped parsley, salt and pepper.
- Add cold water little by little while stirring the mixture until a liquid but consistent mass is obtained. It must have a consistency similar to that of a shake or liquefied.
- Add the shrimp to the dough and mix them well to make sure they are covered by all the ingredients. Let stand as much as possible, half an hour in refrigerator.
- Heat olive oil in a large pan over medium-high heat. With a deep spoon or spoon, take portions of the dough and place them in the hot oil, shaping the tortillitas.
- Fry on both sides until golden and crispy. Approximately 2-3 minutes on each side. Remove the tortillitas by placing them on absorbent paper to eliminate excess oil. Serve hot.
