Spanish chefs share culinary tips for shrimp and tortilla

Spanish chefs are sharing specific techniques to improve traditional dishes. Chef Dani García recommends a method for cooking frozen shrimp without oil to prevent a rubbery texture. He suggests using a bed of coarse salt, a small amount of water, and aluminum foil over high heat, which acts like a mini-oven to keep the meat juicy and pearly.

Regarding the classic tortilla de patatas, chef Carlos Gómez (known as Charlito Cooks) advises on the ideal egg-to-potato ratio. For 1 kg of potatoes, he recommends using between 6 and 8 whole eggs, plus 2 yolks, to ensure the tortilla holds its shape without being too dry or too liquid in the center. This aligns with methods popularized by Basque chef Karlos Arguiñano, who suggests a ratio of 6 eggs to approximately 900g of potatoes.