Andalusian-style Sopes

Ingredients

In this Andalusian adaptation of Sopes Mallorquines, we incorporate the distinct flavors and ingredients of Andalusian cuisine. While the original Spanish version features a variety of meats and vegetables, the Andalusian-style Sopes highlight the abundance of fresh seafood found in the region. The spices and herbs used in this recipe are also typical of Andalusian cuisine, adding a unique twist to the traditional dish. We alse have the original recipe for Sopes mallorquines, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 pound (450g) mixed seafood (shrimp, squid, mussels) 1 pound (450g) mixed seafood (shrimp, squid, mussels)
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, water, and salt. Mix until a soft dough forms. Let it rest for 10 minutes.
2. 2.
   Divide the dough into small portions and shape them into round discs, about 3 inches in diameter.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Fry the cornmeal discs until golden brown and crispy on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are tender.
5. 5.
   Add the smoked paprika and saffron threads to the skillet, stirring well to combine.
6. 6.
   Add the mixed seafood to the skillet and cook until they are cooked through and tender.
7. 7.
   Squeeze the lemon juice over the seafood mixture and stir gently to incorporate the flavors.
8. 8.
   Place the fried cornmeal discs on a serving platter and top each one with a generous portion of the seafood mixture.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of cayenne pepper to the seafood mixture.
• Serve the Andalusian-style Sopes with a side of fresh lemon wedges for an extra burst of citrus flavor.
• Feel free to customize the toppings by adding your favorite Andalusian ingredients, such as olives or roasted red peppers.

Serving advice

Serve the Andalusian-style Sopes as a main course accompanied by a fresh green salad. They can also be served as appetizers or tapas for a larger gathering.

Presentation advice

Arrange the golden cornmeal discs on a platter and top them with the vibrant seafood mixture. Garnish with a sprinkle of fresh parsley to add a pop of color. Serve the dish on colorful Andalusian-inspired plates to enhance the visual appeal.