Revuelto de ortiguillas
Scrambled eggs with sea anemones.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Sea anemones have been consumed in coastal regions for centuries, likely starting with opportunistic foraging. Their incorporation into Spanish cuisine, particularly as ortiguillas, likely evolved from local traditions of utilizing available seafood and simple cooking techniques. The dish's evolution is tied to coastal communities and their resourcefulness.
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Revuelto de Ortiguillas is considered a delicacy, often associated with coastal regions like Cádiz in Andalusia. It reflects the region's strong connection to the sea and its culinary creativity in utilizing diverse seafood.
Regional Delicacy
Ortiguillas are highly valued in southern Spain, especially in Andalusia. They are seen as a special treat and are often served in tapas bars and upscale restaurants.
Seafood Tradition
The dish exemplifies the Spanish tradition of utilizing the freshest, locally sourced seafood. It showcases the region's maritime heritage and its innovative approach to cooking with uncommon ingredients.
Social Dining
Like many tapas dishes, Revuelto de Ortiguillas is often shared among friends and family, fostering a social and convivial dining experience.
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The dish offers a unique blend of oceanic, slightly bitter, and savory flavors, complemented by the richness of eggs and the subtle aromatics of garlic and parsley.
The ortiguillas themselves taste distinctly of the sea, with a briny and slightly iodine-like flavor. When cooked, they develop a slightly crunchy exterior and a soft, almost gelatinous interior. The eggs provide a creamy, rich base that tempers the intensity of the ortiguillas. Garlic and parsley add aromatic depth, while olive oil contributes a fruity undertone and enhances the overall texture.
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Cleaning Ortiguillas
Thoroughly rinse the ortiguillas under cold water to remove any sand or debris. Gently squeeze them to remove excess water before cooking. This step is crucial to avoid a gritty texture.
Cooking Temperature
Cook the ortiguillas over medium-high heat to achieve a slightly crispy exterior. Be careful not to overcook them, as they can become rubbery. A quick sear is usually sufficient.
Egg Consistency
Aim for a creamy, slightly runny consistency for the scrambled eggs. Avoid overcooking the eggs, as this will result in a dry and less flavorful dish.
Olive Oil Quality
Use high-quality extra virgin olive oil for the best flavor. The olive oil adds a fruity and peppery note that complements the sea anemones and eggs beautifully.
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