Entree: Gibraltar – Calentita (Little hot one)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 30 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) chickpea flour
- 2 1/2 cups (600 ml) water
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for the pan
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper, plus extra for serving
- 1/2 tsp (2 g) smoked paprika or ground cumin (optional, for a Gibraltar touch)
- 2 tbsp (30 ml) lemon juice (optional, to serve)

Instructions

1. In a large bowl, whisk the chickpea flour, water, 3 tbsp olive oil, salt, black pepper, and optional smoked paprika until completely smooth. Let the batter rest at room temperature for 30–60 minutes to hydrate.
2. Preheat the oven to 450°F (230°C). Generously oil a 10–12 inch (25–30 cm) cast-iron skillet or shallow baking dish with 2 tbsp (30 ml) olive oil and place it in the oven to heat until very hot, about 5 minutes.
3. Remove the hot pan from the oven, swirl to coat, then pour the batter into the pan. Return to the oven and bake until the edges are deeply golden and the center is set, about 20–30 minutes.
4. If you want a slightly charred top like traditional callentita, place under the broiler for 1–2 minutes, watching carefully.
5. Remove from the oven, let cool 5 minutes, slice into wedges, finish with a grind of black pepper and an optional drizzle of lemon juice or olive oil, and serve warm.