Portions / number of persons:
Preparation time: 15 minutes
Cook time: 5 minutes
Category: snacks and tapas, fish and seafood, eggs
1. Well fresh parsley
2. Onions, also worth onions.
3. Flour, normal.
4. Chickpea flour.
5. Salt, better fat.
7. Warm water.
The main ingredient: the shrimp Chop the parsley, if you do it in reverse to the photographic sequence, then not they Lachrymose you both hands.
Chop the spring onion. The reason that the sequence is backwards, due to that right in those moments you marcharón a ration of totillitas Agustín and clear in the rush we know…
Mix all in a boll. Add the normal flour.
Now the chickpea flour. This flour is hard to find if not vivés in the South (of Spain). Maybe in dietic cooking stores or chemists, why not try Gourmet of el Corte Inglés store. You never know…
Add the salt. EYE! If the salt is fine room much more. Needless to say that you should not add any that you see in the picture. This is only sample for what make things clear.
Put the Saffron. It have thread that you see, but is better than what you do first dust. Also it is worth adding a little yellow dye. But that does not replace the touch that he gives the Saffron authentic.
Add the shrimp.
Add the warm water gradually. It is best to always stay short and be able to add more, if we do not like the result.
For Augustine, this is the ideal thickness must be set. Not is if you can distingirlo in the photo, but is like a cream where the feta does not immediately sink.
We put a pan, paella pan or parisién with oil heat. When hot, add spoonfuls of the mass. Each spoon is an omelette.
Give them back to golden-brown on both sides. You must observe and regulate the heat and the temperature of the oil. This is one of the keys to the success of the dish.
So are the shrimp fried mini-omelettes. Doraditas and crispy.