Spanish Prawn Fritters (tortillitas de camarones) with Alhambra Reserva 1925 Beer



Here is a post for all those dedicated craft beer fans and anyone else who enjoys drinking good quality imported beers. I would like to introduce Alhambra Reserva 1925, a craft beer from a leading mountainside location in Spain, The Alhambra Brewery, producing beer in Granada since 1925.

Brewed over 35 days it has a powerful nose of caramel aromas and a full-bodied and refreshing flavour on the palate. Of course the best thing to go along with an ice-cold bottle of beer is small plates of Spanish tapas to keep the appetite at bay, so paired here with the wonderful golden liquor is an easy and delicious dish for you to make at home (scroll down for recipe).

To be in for a chance of winning your own Heritage Set of Alhambra Beer, simply leave your answer to the questions below in this post:

‘What would be your perfect tapa for pairing with Alhambra Reserva 1925?

Comment below and you could win a heritage set of Alhambra Reserva 1925 beer to enjoy with your own tapa creations!’






Spanish Prawn Fritters (tortillitas de camarones)

Serves 4

I red onion, peeled and grated
2 spring onions, sliced thin
1 garlic clove, minced
450g peeled green prawns, chopped into small pieces
1 red chilli, minced
2 tbsp chopped parsley
180g chickpea flour (also known as Gram Flour)
2 tbsp plain flour
1 tsp baking powder
310 ml water
Salt and Pepper
Lemon Wedges to serve
Oil for frying


  1. Fry onion for a few minutes until soft, then remove from pan.
  2. Combine cooked onion, spring onions, garlic, prawns, chilli, parsley and paprika in a bowl and mix well.
  3. In a separate bowl combine chickpea flour, plain flour, baking powder, salt and pepper and whisk in the water until you have a smooth batter.
  4. Add the prawn mixture to the batter and combine well.
  5. Heat a frying pan with 1/2 cm oil. Fry approx. 2 tbsp prawn batter per fritter until golden brown on each side. Do so in batches, keeping cooked fritters warm until all the batter is finished.
  6. Serve with sea salt and lemon wedges.

Food For a King is a blog dedicated to cooking, photography, discovering new ingredients, travel and restaurant reviews. All recipes are created and photographed by me, and I’ll also occasionally feature celebrated classics. I am always on the hunt to experience new cuisines, so you will find reviews for some of the best places to eat out and recommendations of ingredients I find along the way.


  1. Shark Empanada would go lovely with this beer. Filled with Shark (Tuna alternative) Garlic, Capers, Olives, and Jalapenos encased within a soft and crumbly crust. Tapa with a bite – a perfect partner to a bold Reserva 1925.

  2. Arancini stuffed with a rich mix of smoked provolone cheese, chopped sun dried tomatoes, pistachios, pine nuts, rosemary and capers would be just the ticket.

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