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Seafood Torte with Romesco Sauce


6" Pressed
Seafood Torte with Romesco Sauce

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Original Recipe Serves 3


2 Tbsp.  Olive Oil  
1/3 cup Green Onion , chopped 
1 tsp. Chopped Garlic  
1 1/4 tsp. Fresh Oregano  
1/2 cup  Pimento  
2 tsp. Spanish Paprika  
12 oz.  Shrimp , peeled, cooked and chopped 
2 cups Lump Crab Meat  
1/3 cup Spanish Olive , sliced 
1 cup Shredded Manchego Cheese  
1/4 tsp.  Salt  
1 tsp. Black Pepper   
1/8 tsp.  Saffron  
9 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1/2 cup  Oil , for frying 
1 batch Romesco Sauce  (see Related Recipe) 


1.) In a large skillet over medium flame, heat the olive oil. Sauté the green onion, garlic, oregano, pimento and paprika for 3 minutes.

2.) Add the shrimp, crab, sliced olives, 1/3 cup cheese, salt, pepper and saffron. Sauté until heated through. Remove from heat and set aside for assembly.

3.) In a small skillet over medium heat, fry the Mission® flour tortillas, one at a time, in oil for 10 seconds to soften.

4.) To assemble the tortes: Dip 3 of the fried tortillas in the Romesco sauce. On an oven safe dish, layer one tortilla with approximately 1/3 cup of the seafood mixture and 2 tablespoons of Manchego cheese. Repeat twice more with another tortilla generously dipped in sauce, another layer of seafood mixture and cheese, giving a total of three layers.

5.) Bake for about 15 minutes at 350º F.

Recipe Using Same Product(s)


Romesco Sauce

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