History
Tortillitas de camarones are shrimp fritters from Andalusia whose origin is given as Cadiz or San Fernando, or possibly both. The batter combines wheat flour, chickpea flour, water and onion, with parsley, and the fritters are fried on both sides in plenty of olive oil. In Seville, Bodeguita Antonio Romero sells them as a tapa or a ración, Las Teresas lists a tortillita de camarones, and Freiduria Puerta de la Carne lists them among its fried foods.
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Common allergens: Shellfish, Gluten
Make it at home
Ingredients
- 200g tiny shrimp (camarones) or small whole prawns
- 100g chickpea flour
- 100g plain flour
- 250ml cold water
- 2 spring onions, finely chopped
- Small handful flat-leaf parsley, finely chopped
- 1 teaspoon sweet smoked paprika
- Sea salt to taste
- 500ml olive oil, for frying
Method
- If using larger prawns, peel and chop into pea-sized pieces; tiny camarones go in whole, shells on.
- Combine the two flours, salt and pimenton in a bowl.
- Pour in the cold water gradually, whisking to a smooth thin batter, the consistency of single cream.
- Stir in the spring onions, parsley and shrimp.
- Rest the batter for 20 minutes; this lets the chickpea flour hydrate.
- Heat the oil in a deep frying pan to 180C.
- Drop tablespoons of batter into the oil, spreading out for a lacy edge. Fry 60 to 90 seconds per side until pale gold and crispy.
- Drain on paper towel and salt immediately. Serve hot with cold manzanilla.
Tip from the editors. Use proper Cadiz camarones if you can find them frozen; tiny shrimp give the canonical version. Manzanilla from Sanlucar is the only correct pairing.
Where to eat tortillitas de camarones
Tortillitas de Camarones in Seville
Bodeguita Antonio Romero ★ 4.4
Bodeguita Antonio Romero on Calle Antonia Diaz, in Arenal, is where it all began in 1994, with Andalusian tapas, a bar, tables and a terrace.
TryPunta de solomillo, the house classic
TipStand at the bar for a caña and a tapa de pringá, or sit down for a Rioja with solomillo al whisky.
Las Teresas ★ 4.5
Las Teresas, on Calle Santa Teresa in Seville, serves lomito ibérico de bellota and cinta lomo ibérico adobado, with opening hours from morning until late.
OrderThe lomito ibérico de bellota, or the cinta lomo ibérico adobado.
TipOpen Monday to Sunday from 10:00 to 1:00; the list includes morcón ibérico de bellota and punta de solomillo al whisky.
Freiduria Puerta de la Carne ★ 4.2
Freiduría Puerta de la Carne has sold pescaito frito wrapped in paper since 1928, next to the Jardines de Murillo at Calle Puerta de la Carne 2.
TryPescaito frito, an assortment wrapped in paper
TipWebsite prices are for 250gr and 1kg, other items are priced per unit, and the prices at the shop on the day always prevail.
More cities are in research. Want tortillitas de camarones covered somewhere specific? Tell us where you want to eat.