The seafood served in ortiguillas de Cádiz is sea anemone, usually battered and fried.
Ortiguillas are edible sea anemones collected along the Andalusian coast, especially around Cádiz. Their name comes from ortiga, meaning “nettle,” reflecting their stinging cells when alive. Cooking neutralizes the sting and produces a distinctive, briny snack with a soft interior and crisp coating.
The anemones are generally cleaned, portioned, coated in flour or batter, and fried. Their flavour is strongly marine, so they are a more unusual tapa than familiar fried fish. Availability can depend on local fishing rules, season, and restaurant supply.
Sea anemones are not sea urchins, despite both being coastal delicacies. They are animals in the cnidarian group, related to corals and jellyfish. In Cádiz food culture, ortiguillas are valued as a regional specialty rather than a generic seafood fritter.