Catalonian Shrimp Torta
Experience a taste of Mediterranean flair with this Catalonian Shrimp Torta, a savory pie brimming with vibrant flavors and wholesome ingredients. Perfectly seasoned shrimp are sautéed with sweet and smoky paprika, garlic, and a splash of dry white wine, then combined with tender onions, red bell peppers, and fresh parsley for a filling that's bursting with Spanish-inspired goodness. Encased in a buttery, golden pie crust, this comfort food classic is both visually stunning and irresistibly delicious. Ideal for special gatherings or a hearty weekday dinner, this seafood torta combines flaky pastry with succulent shrimp for a dish that's destined to impress. Serve warm, and let every bite transport you to the sunny shores of Catalonia. A true culinary masterpiece that’s as delightful as it is easy to create!
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Recipe Information
Ingredients
- 500 grams raw shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 medium yellow onion, finely sliced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- 0.5 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 60 milliliters dry white wine
- 3 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 round sheets pie crust dough
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and golden, about 8-10 minutes.
Add the diced red bell pepper and garlic to the skillet. Cook for another 3-4 minutes until the pepper softens and the garlic is fragrant.
Stir in the sweet paprika, smoked paprika, tomato paste, and dry white wine. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Add the shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and are cooked through. Stir in the chopped parsley, salt, and pepper. Remove the mixture from heat and let it cool to room temperature.
Roll out one sheet of pie crust dough and gently press it into a greased 9-inch pie dish, allowing the edges to hang over the sides.
Spoon the cooled shrimp mixture evenly into the pie crust.
Cover the filling with the second sheet of pie crust dough. Pinch the edges of the top and bottom crusts together to seal. Trim any excess dough and crimp the edges decoratively if desired.
Brush the beaten egg over the top crust for a golden finish. Use a sharp knife to cut a few small slits in the top crust to allow steam to escape.
Bake the torta in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.
Allow the Catalonian Shrimp Torta to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
