Tortillas de camarones or shrimp tortillas

Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province. They are delicious with a glass of chilled fino or manzanilla, on a bar terrace…


  • 1 cup all-purpose flour
  • 1 cup chickpea flour
  • 1 cup camarones (you can substitute shelled shrimps, but not too big. It won’t be the genuine thing, but I’m sure it will be delicious anyway)
  • 1 cup finely diced onion and parsley
  • 2 cups water
  • 1 teaspoon sea salt
  • Virgin olive oil for frying


  • Mix thoroughly both flours with the water to avoid any lumps.
  • Add the rest of the ingredients, mix well.
  • Leave the mixture to rest for 2-3 hours for the flours to hydrate.
  • Pour olive oil in a shallow and wide pan to a height of 1-1.5cm and put the pan on medium-high heat.
  • When the oil is hot, pour a tablespoon of the batter in the oil.
  • Pat it with the spoon back to spread it a bit and get a thin tortilla. The oil temperature is recommended not to go above 80ºC (the oil will splash quite a bit, so prepare yourself to make a mess on your range)
  • Put in the pan as many tablespoons of batter as you can fit.
  • Flip them over when they are nicely browned on one side after a couple of minutes.
  • Place them on a paper towel as you go to absorb some of the oil (yes, they do soak quite some oil).
  • Serve hot.


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Tortillas de camarones or shrimp tortillas