Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: snacks and tapas, fish and seafood, eggs
1. Very fresh parsley
2. Chives, 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 unlike the photographic sequence, then they will not they smell you both hands.
Chop the onion. The reason that the sequence is upside down, was due to that right in those moments you marched a ration of totillitas to Agustin.clear with the rush we know…
Mix the whole in a boll.
Add the flour.
Now the chickpea flour. This flour is hard to find if not vivès in the South. Maybe in dietetic shops or herbalists, why not try in-store Gourmet of el Corte Inglés. You never know…
Add the salt. WATCH OUT! If the salt is fine room much more. Needless to say that you don’t have to add all what you see in the photo. This is only sample, for what make things clear.
Put the Saffron. You have put into strand to see, but is better than what you do first powder. Also it is worth adding a little yellow colouring. But that does not replace the touch as you da saffron authentic.
Add the shrimp.
Slowly add the warm water. It is best to always be short and be able to add more, if we don’t like the result.
For Augustine, this is the ideal thickness which should have the set. Not is if you can distingirlo in the photo, but is like a cream where the croutons do not sink immediately.
We put a frying pan, paella pan or cabaret show with oil over high heat. When it is very hot, add spoonfuls of the dough. Each spoon is an omelet.
Turn them over so they are browned on both sides. You must observe and regulate fire and oil temperature. This is one of the keys to the success of the dish.
So are the shrimp omelettes. Golden brown and crispy.