Tapas are more than just a recipe, it’s a way of life – known for being great summer starters. With summer in the air, we are having a tapas week at iDealwine! Keep an eye on the blog for a new, classic Spanish tapas recipe every day, to enjoy with a good rosé or chilled white wine.
Serves 6 people
- 250 g small, peeled raw prawns (shrimp)
- 200 g flour
- 1 tablespoon of fresh chopped parsley
- 3 sliced chives (two thirds of the white part and one third of the green part)
- ½ teaspoon of sweet pimentón or paprika
- Pinch of salt
- Olive oil for frying
- Bring the shrimp to the boil in a large pot of water.
- When the water starts to boil, remove the shrimp with a slotted spoon and let it cool down.
- Once cooled, cover the shrimp and refrigerate until later.
- To make the dough, mix the flour, parsley, chives and paprika by hand or whisk. Add a pinch of salt and a cup of cold water.
- Mix well until the dough becomes a little thicker than milk. Cover the dough and refrigerate for about an hour.
- Take the shrimp out of the fridge. If you used large shrimp, cut them into smaller pieces. In general, the shrimp pieces should be the size of coffee beans.
- Remove the dough from the fridge and add the shrimp.
- Pour olive oil in a pan about 3 cm deep. Heat the oil until very hot, almost starting to smoke.
- Take a tablespoon of dough at a time, pour in the oil and with the back of a spoon, immediately flatten the dough into a circular shape of about 8 or 9 cm in diameter. Do not fry more than two to three frittatas at once.
- Fry for about 1 minute on each side, until it becomes golden brown and crispy.
- With a slotted spoon, remove from the oil and place on paper towels to remove excess oil.
- Place in a large dish and serve immediately.
Access the current iDealwine sales
Tapas Week – All six recipes: