There is no a product as red prawn Dénia

Red prawn of Denia

There is no a product as red prawn Dénia 

Author: Jesús Terrés | 03/31/2017

There is no product in the world like the red prawn of Denia. There is not. And I say it without a trace of doubt or trembling voice: the shrimp (red) slightly boiled with water from the Mediterranean sea is the nirvana of the gourmet.

The blame (in part) is the 6th International Creative Cooking Contest of the red gamba of Dénia. As every year, cooks (and cooks) to the last corner of Spain came to the market in Denia, a few meters from that market fish that is not a fish market: it is a state of soul.

I went as a jury, to the verge of Begoña Rodrigo, Jose Carlos Capel, or Alberto Ferruz (so up to seven gambófilos) as fascinated as the above signatory by the scarlet beast of generous mustache. Alberto (chef of the restaurant Bon Amb in Xàbia with two Michelin Stars), why this love? Why do you think it is such a special product? “Because it is the damsel of the Mediterranean Sea, the emblem of a city like Denia and the rest of the region (Marina Alta), also because it is an excellent product by which ports and cooks are known, and because it is in the DNA of So many people here. “

The red shrimp (Aristeus antennatus), a crustacean of the Aristeidae family, an ugly creature like him alone that lives under the sea (remember the song of The Little Mermaid?) Between muddy and sandy bottoms almost five hundred meters deep: it is a Bug to shy.

It was perhaps the great Matoses (a gastronomic referent and a lighthouse in this of the gastronomic chronicle) who put me on the line (and search and capture of the best, anywhere) of this delicacy so ours, although I always had it close , Perhaps because of that letter of love to Faralló: “Its taste, between iodized and sweet, numbs our palate at the first bite. Its satin texture and the intense red of its appearance provoke delusions. Who does not dream of a good shrimp dish, a tight head and delicate vermilion body? Nothing better than this time of year (the privamera) to fulfill our desires. “

And since then I’ve been tracking down the best prawns I’ve ever tasted, here and there. Those of the port of Roses of the family of fishermen Bocanegra in Estimar (Barcelona) or those of Palamós in so many chiringos facing the sea. Those of the Llançà fish market in Miramar de Paco Pérez, Bittor Arginzoniz (on the grill) in Etxebarri, Casa Angelina in Cases d’Alcanar or Sa Pedrera d’es Pujol in Menorca – but let me put myself chauvinistic: none like the red shrimp Dénia. None such as Rausell, Wineries, El Poblet, Faralló, Pegolí, Pilsener, Q ‘Tomas, Gran Azul or Maipi.

Long live the red shrimp of Denia!