Prawn tortilla, bread with tomato, coral sauce

Tortilla de gambas, pan con tomate, salsa de los corales
Sant Pau
Chef: Carme Ruscalleda
Country: España
City: 08395 Sant Pol de Mar (Barcelona)
Address: Carrer Nou, 10
(+34) 937600662

Carme Ruscalleda expresses her intellectuality and feelings with this dish. That innate simplicity that characterizes her work, the passion for flavors and traditional Spanish recipes, the capacity to elevate popular culture to the highest heights of culinary art… all this is patent in this charming, magical formula that evokes childhood memories. A juice, a touch of mischief… excellence. Lucid excellence. After an egg wafer, a layer of omelet, we find a hidden national treasure inside: an incredibly rich bread with tomato and jelly. On the exterior, a prawn: a singular prawn seared over high heat, preserving all its identity, dressed with an oil made from the same shellfish. Complementary additions, like assorted vegetables, serve to dress the pure, brilliant simplicity of the dish.

The Recipe



Made from 1 organic egg, thin, evenly cooked, over parchment paper, to be able to cut it into wide strips.


Sauté 900 g of prawn heads with 60 g oil. Salt and pepper (set aside the thin legs).
Prepare a blended mixture of: 8 ripe tomatoes + 12 cloves garlic + 10 g parsley + a miniscule amount of bay leaf + 100 g dry sherry.
Add this blended mixture to the sauté pan and cook for 3 minutes.
Add 1.5 kg of boiling mineral water, turn down the heat to low and cook for 15 minutes. Strain through a very fine sieve.
NEXT: serve a mayonnaise with 200 g olive oil, 60 g pasteurized egg and 1 g garlic.



  1. Grate, using the largest grater available, ripe, select tomatoes. Salt and drain the water (collect this tomato water for later).
  2. Put the grated tomato pulp (10%) dressed with oil and salt into the molds to proceed with the freezing process (20 g per mold).
  3. Prepare the bath with vegetable jelly, 500 g of tomato water, 5 g of salt and 30 g vegetable jelly.


Slices of bread cut into pieces 7 cm by 2.5 cm, with a thickness of 7 mm. (use a meat slicer for this operation)


Cut into slices (1 cm thick), and dress with an appropriate amount of olive oil.


Dressed in a light cava vinaigrette: 100 g olive oil + 20 g cava vinaigrette + salt


  1. Brown 50 g of chopped shallots with 50 g of oil.
  2. Add 250 g of very fresh prawn heads (approx. 10 heads), sauté them while smashing them with a wooden spoon (they should be well browned).
  3. Add 50 ml Brandy, evaporate, salt and pepper to taste and
  4. Add 500 ml of oil. Leave to infuse for 30 minutes, off the heat, covered with plastic wrap. Strain out the sediments.


Sear the tails to their doneness on a chrome grill. + One thin fried tail


  1. Mix the 200 g of hot prawn stock + one spoonful of mayonnaise and texturize with a dash of lecithin.
  2. Heat the tortilla, rolling the garlic confit into its interior with the bread and tomato jelly. Heat in the oven at 190ºC/374ºF for two minutes.
  3. Place a spoonful of sauce on the plate, top with the hot tortilla, then the prawn tail, freshly seared, dressed with the oil made from the prawn heads.
  4. Add the two vegetable leaves, dress, along with the pasta chip.
  5. Dress the hot sauce with three drops of prawn oil.