Highest quality

In Seville, no one can resist the taste of a prawn dish. Possibly the most popular and appreciated seafood. Once considered a luxury, but widely consumed today, its quality and flavor are determined by its origin (on the Andalusian coasts, there are highly appreciated varieties such as the white shrimp of Huelva or the red shrimp of Garrucha or Almeria, among others), freshness and preparation. Usually cooked well in water with some salt. With the precise and exact cooking time, it is just enough to peal each of the chosen shrimp, or enjoy them al ajillo, already peeled, with olive oil, garlic and chillies, which are presented to the diner in a clay pot, still boiling. Delicious when paired with a good white wine, very cold, or a good cold beer.

gambas
Ingredients
  • 1 kg white prawns from Huelva (for approx. 4 people)
  • Water
  • Salt
Elaboration

Submerge half the prawns in 1 litre of boiling water with about 70 g of salt. Cook the prawns in two batches for better results.

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When they begin to float to the surface, remove the prawns.

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Submerge them in a bath of ice water and salt.

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Remove the prawns to serve. Add sea salt to taste.

Interesting restaurants

La Isla

C/ Arfe,25

954 21 53 76

Modesto

C/ Cano y Cueto, 5

954 41 68 11

Casa Robles

C/ Alvarez Quintero, 58

954 21 31 50

Restaurante La Moneda

C/ Almirantazgo, 4

954 22 36 42

El Cairo

C/ Reyes Católicos, 13

954 56 34 38

El Pesquero

C/ Pastor y Landero (Mercado del Arenal)

954 22 08 81

Periqui Chico

C/ Gustavo Bacarisas,2

954 28 17 25

El Espigón

C/ Bogotá, 1

915 79 32 32

Ostrería La Mar

C/Génova, 1

954 28 50 32

La Montanera

C/ Juan Sebastián Elcano, 16

954 27 69 90

Cervecería La Grande

C/ López de Gomara, 18

954 45 64 31

Restaurante Bar Cambados

C/ Uruguay, 12

954 61 60 00

Taberna del Alabardero

C/ Zaragoza, 20

954 50 27 21