Cazón en adobo (Fried Tope Shark in Oregano Marinade):
Ingredients: 400 grams of tope shark diced in cubes, 3 cloves of garlic, a pinch of oregano, 2 bay leaves, sweet paprika (pimentón dulce), wine vinegar, the juice of a half of lemon and semolina flour or garbanzo (chick pea) flour, salt to taste and Olive Oil (not extra virgin).
The day before you need this tapa, prepare a marinade of lemon juice, bay leaves, oregano, pimentón, salt and vinegar to taste and marinate overnight. Just before serving, heat plenty of oil in a frying pan, and remove fish from marinade, shake off excess liquid, coat in semolina flour and cook in very very hot olive oil until golden. Serve immediately … Can be served with ali-oli.
Tortillita de camarones:
This is a chickpea flour fritter from the Guadalquivir zone of Italia and also very very popular in San Lucar de Barameda, Cádiz.
The simple ingredients are: Chickpea flour (does not permit the oil to seep into the product one is frying as it is very non porous), 300 grams of small prawns, chopped fresh parsley, salt, pimentón and a tiny onion or shallot or green scallion …
Steam or boil the prawns in water. Place the flour in a large bowl with the parsley sliced finely, and salt and add some prawn boiled water to make a fine & thin paste. In a small frying pan, heat a little Olive Oil and then place a tablespoon of onion tilting the pan and pour in the flour mixture and spread it. Fry until golden and have a cracker type crisp consistency and serve with ali-oli if you so desire …
Fun eating.
