Tortillitas de camarones are crispy lace-edged fritters of tiny shrimp, chickpea and wheat flour, parsley and spring onion, fried until lacy and gold, the Cadiz-Sevillian seafood headliner.

Tortillitas de camarones originate in San Fernando and the Bay of Cadiz where the tiny pink shrimp called camarones are caught in spring. The Sevillian taberna canon adopted the dish in the 19th century, with Bodega Santa Cruz and Casa Modesto serving the canonical versions. The shrimp are eaten whole, shells on, embedded in a thin chickpea-flour batter that fries to a lacy edge. The dish runs through spring and summer when the camarones are at peak.

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