{"id":176207,"date":"2026-06-16T08:08:58","date_gmt":"2026-06-16T08:08:58","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=176207"},"modified":"2026-06-16T08:23:09","modified_gmt":"2026-06-16T08:23:09","slug":"prawn-omelette-recipe","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/en\/prawn-omelette-recipe\/","title":{"rendered":"Prawn omelette: Paco Meralgo\u2019s classic recipe"},"content":{"rendered":"

At <\/span>Paco Meralgo<\/b> we have spent years celebrating the best of <\/span>Spanish cuisine<\/b> through authentic tapas, fresh produce and recipes that pay homage to traditional cooking. Our passion for the <\/span>flavours of the sea<\/b> shows in every dish, and especially in one of the most beloved gems among our guests: the <\/span>prawn omelette<\/b>.<\/span><\/p>\n

Originally from <\/span>C\u00e1diz cuisine<\/b>, the <\/span>tortilla de camarones<\/b> is one of the most iconic tapas from southern Spain. Picture an ultra-thin fritter, <\/span>crispy at first bite<\/b>, with a delicate <\/span>golden colour<\/b> and that unmistakable flavour of freshly caught seafood. At Paco Meralgo we prepare it following the traditional recipe, and today we want to share it with you so you can enjoy it at home too.<\/span><\/p>\n

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Ingredients<\/b><\/h2>\n
    \n
  • 4 g of purple garlic<\/b><\/li>\n
  • 100 g of tempura flour<\/b><\/li>\n
  • 100 g of cooked prawn<\/b><\/li>\n
  • 225 ml of mineral water<\/b> (very cold)<\/span><\/li>\n
  • 4 g of chopped parsley<\/b><\/li>\n
  • 3 g of salt<\/b><\/li>\n
  • Sunflower oil<\/b><\/li>\n<\/ul>\n

    Step-by-step preparation<\/b><\/h2>\n
      \n
    1. Chop the garlic in brunoise<\/b> (into very small, uniform cubes).<\/span><\/li>\n
    2. Finely chop the parsley<\/b>.<\/span><\/li>\n
    3. In a large bowl, <\/span>mix thoroughly until lump-free<\/b> the garlic, parsley, salt, <\/span>tempura flour<\/b> and <\/span>very cold water<\/b>. <\/span>(All these ingredients together at once)<\/span><\/i>.<\/span><\/li>\n
    4. Add the shrimp<\/b> and finish mixing until fully combined.<\/span><\/li>\n
    5. Heat a <\/span>wide pan with plenty of sunflower oil<\/b>.<\/span><\/li>\n
    6. Fry the fritters over low-medium heat<\/b>, in your desired size.<\/span><\/li>\n
    7. Once fried, they should have a <\/span>very light golden colour<\/b>, while also being <\/span>very crispy<\/b>.<\/span><\/li>\n
    8. Drain the oil thoroughly<\/b> on absorbent paper before serving.<\/span><\/li>\n<\/ol>\n

      The secret lies in the <\/span>very cold water<\/b> and in keeping to a <\/span>low-medium heat<\/b>: only then will you achieve that crunchy texture that wins you over from the very first bite.<\/span><\/p>\n

      Watch the recipe video<\/b><\/h2>\n

      Want to see it all in action? We invite you to <\/span>watch the step-by-step recipe video<\/b>, where our chef <\/span>C\u00e9sar Pastor<\/b> shows you the small tricks that make all the difference: the exact consistency of the batter, the ideal thickness of each fritter and the perfect moment to take them out of the pan. A masterclass that will help you nail this <\/span>prawn omelette<\/b>\u00a0on your very first try.<\/span><\/p>\n

       <\/p>\n