At a recent ceremony for the prestigious Planeta literary prize, amid the glitter of formal attire and camera flashes, a curious episode occurred. The main figures were Queen Letizia and the popular gastronomic influencer Paula Monreal Barral, known online as Paufeel. Her Majesty, showing genuine interest, approached the young woman and directly asked her opinion: which would be less harmful to one’s figure and health—torrezno or croquette?
Paula, who specializes in healthy eating and gluten-free recipes, was not caught off guard and confidently chose torrezno. To her surprise, the queen, with an understanding smile, admitted that she shared the same view. The influencer later shared the details of this brief yet meaningful conversation in a media project, which sparked a wave of debate among nutritionists and food enthusiasts. What might seem like a simple gastronomic whim, in fact, reflects an entire philosophy of nutrition.
The queen’s question was far from idle curiosity. It has long been known that Letizia adheres to an anti-inflammatory diet, similar to the principles of Dr. Perricone. This nutritional approach aims to minimize foods in the diet that cause hidden inflammatory processes in the body. Its foundation lies in reducing ultra-processed foods, added sugars, trans fats, and, most relevant to our story, refined flour with a high glycemic index.
This is precisely where the traditional Spanish croqueta shows its weakness. Its delicate béchamel filling is made with premium wheat flour. When digested, these carbohydrates quickly turn into glucose, causing a sharp spike in blood sugar and an insulin surge. Such fluctuations not only contribute to long-term weight gain but also create a favorable environment in the body for inflammation, which in turn accelerates aging and breaks down collagen. The breading and deep-frying only add more empty carbs and less healthy fats to the dish.
And what about torrezno? This crispy pork rind, while high in fats and salt, has the advantage of containing no flour or sugar. Essentially, it’s pure protein and fat, which don’t trigger sudden changes in glucose levels. Of course, this isn’t an everyday food, but when compared directly to croquetas, its effect on metabolism is noticeably gentler. Experts agree that if you’re going to indulge during aperitifs, torrezno is definitely the lesser of two evils.
However, nutritionists are quick to make an important clarification: not all torreznos are equally healthy. The key factor is how they are prepared. Most bars and restaurants fry them using industrial deep fryers with vegetable oils (such as sunflower or corn oil), which are reused multiple times. When reheated, these oils—rich in pro-inflammatory omega-6 fatty acids—oxidize and become toxic. Additionally, the traditional way of serving torreznos with bread and beer negates all of their potential benefits. Combining fats with fast-acting carbohydrates from bread and alcohol puts extra strain on the pancreas, and the insulin hormone directs all the absorbed lipids straight into fat stores. As a result, even a seemingly harmless snack, if prepared and consumed incorrectly, can turn into a metabolic bomb.
