Chicharrón is a popular Spanish and Latin American dish consisting of pork rinds that are fried in oil until they develop a crunchy texture. It is believed that the dish originated in Andalusia and gained popularity in the rest of the world afterwards.
Today, there are numerous variations of chicharrón, so, in Peru, it is served with fried yuca and an onion relish, and in the Philippines the accompaniments are liver sauce and pickled papaya.
MOST ICONIC Chicharrón
MAIN INGREDIENTS
Tortillitas de camarones are a traditional Spanish dish particularly popular in the province of Cadiz and especially associated with the city of San Fernando.
These are fritters made with a batter of chickpea flour (though sometimes a mix of wheat and chickpea flour is used), water, fresh shrimp, onion, and parsley. The mixture is fried in olive oil until crisp. The shrimp used in this dish are often tiny, and they are used whole, including the shell.
Fritura Malagueña is a traditional dish originating from Malaga. The dish consists of smaller seafood varieties such as shellfish, small fish, and crustaceans that are rolled in flour and fried in oil until crispy and golden. The smaller varieties are used because there is no need to worry about any bones.
Once fried, the fish is enjoyed with a sprinkle of lemon juice and a roasted pepper salad. Extra-virgin olive oil is always used to fry the fish, and it often includes baby squid, salmonete (red mullet), mackerel, prawns, cuttlefish, and boquerones (fried anchovies).
MOST ICONIC Fritura Malagueña
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