Fried Sea Anemones with Avocado Gazpacho and Sea Beans (Ortiguillas con Gazpacho de Aguacate y Salicornia)

The gazpacho is seasoned with sea beans.

La Alacena del Restaurante - Santa Cruz de Mudela

The tapas dictionary

Gazpacho

Gazpacho is a cold soup from Andalusia made by blending raw tomatoes, peppers, cucumber, garlic, bread, olive oil, and vinegar until smooth. Served chilled, often in a glass, it is a popular starter during the hot summer months in southern Spain. Regional variations swap in different vegetables or add toppings like diced ham or croutons.

Ortiguilla

Ortiguilla is a sea anemone gathered from coastal rocks, above all along the coast of Cádiz. It is cleaned carefully, coated in flour and fried in very hot oil. The result is crisp outside and gelatinous inside, with a strongly saline flavour that many people compare to iodine.

Salicornia

Salicornia is a halophyte, a salt-tolerant plant that grows in saline environments like salt marshes and estuaries. It is eaten raw or cooked, often as a side or tapa, particularly in coastal areas. Its origin is tied to the regions where it naturally grows along coastlines.