Instructions

Mix corn and chickpea flour with a pinch of salt. Chop chive into fine brunoise, parsley should be chopped a bit thicker. Mix flours up with chive and parsley in a bowl, add some water and beat with the help of a Magefesa mixer with a beater set. Dough’s texture should be like crepe cream or a bit lighter, add raw shrimps.
Heat the oil in a Magefesa carbon steel paella pan, 3 cm. oil deep; heat it at 356ºF approx. trying to avoid smoking. Pour the dough with a ladle in the oil in a circular motion. Try to pour dough in different places so that omelettes remain thin. Fry them turning around until lightly brown both sides, move them away on a kitchen absorbent paper. Serve freshly baked.
It is advisable to fry them separately so that they do not stick and oil keeps temperature.  

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