Fill a saucepan with water to cover the shrimp and bring to a boil over high heat.
Once the water starts to boil, remove the shrimp with a slotted spoon and set aside.
Spoon a cup of the cooking liquid from the pan and let cool.
Discard the remaining water.
When the shrimp are cool, cover them and put in the refrigerator.
Consuming preparation: add the flour, parsley, scallions and Pimentón in a bowl or a food processor.
Add a pinch of salt and the cooled cooking liquid.
Mix well until the structure is slightly thicker than pancake batter.
Cover and refrigerate for 1 hour.
Remove the shrimp from the refrigerator and chop.
Also remove the batter from the refrigerator, add the prawns, and mix well.
Pour the olive oil to a depth of approximately 1 inches in a heavy skillet and heat over high heat.
Joint 1 tablespoon of the batter with the aid of the back of the spoon.
Bakken, turning once, for about 1 minute baking on each side, or until they have a golden color.
Keep them out just above the pan for excess oil leak and place on a tray covered with paper towels.
Keep warm in a low oven cakes. Fry the rest of the batter in the same way, always make sure that the oil is very hot for baking.
If all the cakes are baked, arrange them on a platter and serve immediately.
6 servings
6 people