Tortitas de Pimentón
This is a very popular snack or appetizer in the south of Spain. It brings variety to their daily bread.
Makes
Serving size
Ingredients
1 cup beer (open bottle/can just before pouring into the dough)
1 cup olive oil (use some of the leftover anchovy oil if desired)
2 ½ tablespoons smoked paprika
½ teaspoon sea salt
4 cups unbleached flour
1 can anchovies (2 ounces), in olive oil
Special Equipment:
Baking pan (approximately 12 x 16-inches or similar not smaller)
Instructions
- Preheat oven to 350°F.
- Combine beer, olive oil, paprika and salt in a large, deep bowl.
- Mix well with a spoon until the paprika dissolves.
- Add flour gradually with the spoon.
- Knead dough when the mixture no longer sticks to the sides of the bowl (there will be more flour left).
- Add the remaining flour as needed; do not let the dough become hard, it should be flexible and oily.
- Place the dough on the baking sheet and spread it with your hands until it covers a 12 x 16-inch area.
- Score the layer with a sharp knife into 2 x 2-inch s
- Cut the anchovies in thirds and place a piece onto each square.
- Bake for approximately 30 to 40 minutes or until they are a beautiful color but slightly flexible.
Cooking Tip
You can substitute the anchovy for another salty ingredient like tapenade or less salty like caramelized onions or leave some squares plain.
Recipe Contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 16 servings Serving size: 3 tortitas
Calories
246
Fat
2 g
Saturated Fat
0 g
Trans Fat
0 g
Cholesterol
3 mg
Carbohydrates
24 g
Sugar
<1 g
Fiber
1 g
Protein
4 g
Sodium
204 mg
Calcium
16 mg
Phosphorus
47 mg
Potassium
80 mg
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