Agnetha teaches you how to cook prawn omelettes

Hello everybody! My experience in Malaga is getting better and better every day.   I am very excited about the Spanish lessons at AIL Malaga and the fun after class activities. Also being with people with the same desire as me to learn Spanish is motivating. The other day I spent more than an hour […]

Hello everybody! My experience in Malaga is getting better and better every day.

 

I am very excited about the Spanish lessons at AIL Malaga and the fun after class activities. Also being with people with the same desire as me to learn Spanish is motivating. The other day I spent more than an hour on the phone with my daughters and I couldn’t stop talking about everything I had to tell them.

As I told you in the previous blog, I’m very much enjoying day-to-day life in the city and this experience of linguistic immersion. I’m challenging myself with the language and I am applying what I learned with Maria in the intensive Spanish course.  

On Friday, I went to the flea market in Malaga and bought all the ingredients to make gazpacho. Everything was great. I felt very proud of myself because I got everything I needed, and I managed to speak Spanish all the time.

I love Spanish recipes. They are very healthy and above all, they are delicious. The gazpacho was very tasty and I decided to take some to my neighbours so they could try it. They told me that it was as good as if it had been made by an Andalusian. My neighbour Macarena, who is from Cádiz, has given me a recipe for prawn omelettes (tortillita de camarones in spanish), and I would like to share it with you:

The ingredients you are going to need are:

*100 g of prawns

*100 g of wheat flour

*100 g chickpea flour

*a little bit of freshly chopped parsley

*50 g finely chopped spring onion

*250 ml very cold water

How to proceed:

Mix the wheat flour and chickpea flour in a bowl and add the spring onion, shrimps and parsley. Add a 250 ml glass of water to the mixture and stir until you get a very light texture. Let the mixture stand in the fridge for 30 minutes, add a little more water and whisk again.

In a large frying pan or paella pan place a large amount of olive oil and heat it. With the help of a saucepan, place small portions of the batter in the pan until golden brown on both sides.

The last step is very simple: remove each tortilla from the pan and place them on absorbent kitchen paper.

I’m sure you’ll love them! If you would like me to discover more recipes from Andalusia leave me a comment. I will be delighted to do so.

By the way, I’m thinking of visiting the villages of Andalusia with my AIL colleagues so I can share some ideas with you.

I’m really excited to visit Andalusia so I’ll keep you posted. ¡Nos vemos!

Agnetha

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