Recipes: Tapas

Tortillitas de camerones (Seafood Tapas)


115g plain flour
1 tsp sweet paprika (pimenton)
4 large eggs lightly beaten
60ml cold water
4 spring onions (scallions) finely chopped
1 large handful flat leaf parsley, finely chopped.
500g peeled and finely chopped raw prawns
125ml Don Carlos extra virgin olive oil
Lemon wedges to serve

Serves 8

Sieve the flour in a bowl with the paprika and make a well in the centre. Pour in the beaten egg and mix in gradually, then stir in 60ml water to make a smooth batter. Add the spring onion, parsley and prawns and season well. Leave to rest for at least 30 minutes.

Heat the olive oil in a deep sided frying pan over medium – low heat. Working in batches, spoon in 2 tablespoons of batter per fritter and flatten into a thin pancake. Cook for 2-3 minutes each side or until golden and cooked through.

Remove from the pan and drain on paper towels. Repeat with the remaining batter until all of the mixture has been used up.

Season well and serve with lemon wedges.

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