If we had to define some graphically representing a plate of red shrimp from Denia this would undoubtedly like an explosion of sea flavor. The structure having red shrimp from Denia makes it a food besides nourishing an intense sea flavor: a concentrate of iodine and salt mixed with the flavor of lean meat means, irrespective of the way it has been cooked, as a staple food quality and always desired by gourmet.
Another element that makes the red shrimp from Denia is present in the most exclusive restaurants is that it is not easy to catch because locations often choose as their habitat make the number of units that can be caught not very high. Living in places difficult to access, either on foot or by boat, it makes the price of a kilo of these crustaceans often prohibitive, which also happens to elvers. Everyone understands therefore be one of the most exclusive food of the Community of Valencia.
Prawn Denia also offers many features from the anatomical point of view that makes it easily recognizable: it has a different red pigmentation to the white of the common gamba and on the other hand has a larger head, which is one of the parts of the Gamba de Dénia where exquisite taste treasures. The characteristics of the Gamba de Dénia has made it the signature dish of many swanky restaurants both in Dénia itself and the rest of the Community of Valencia.
One of the restaurants where most art create dishes from red shrimp from Denia is the Quique Dacosta restaurant which it has led to this fruit of the sea to acquire international fame. In its "Local Universe" menu Dacosta has created three different dishes with the Red Gamba de Dénia: a plate of crispy Red Gamba de Dénia served as a snack, a plate red shrimp from Denia lightly cooked in seawater and finally a dish based juice head of the Red Gamba de Dénia in a sphere floating in tea.
The best way to cook the Red Gamba de Dénia
As for preparation, most of the great chefs are of the view that the best preparation of the Red Gamba de Dénia is one that is performed using seawater to give you a good cook. The own salt from seawater causes the shrimp juices keep your integrity. For a large prawn recommends two minutes of cooking at least 80 degrees centigrade.
Seawater must let it boil over high heat and when it reaches the boiling enter red prawns from Denia and maintain 3 minutes in boiling water. When removing the shrimp must be careful not to break. Subsequently immersed in icy water sea. The shrimp should be served at a temperature of 15 degrees Celsius.
Either of the ways many gourmets are of the opinion that the best way to taste red shrimp from Denia is with few additions: boiled in her own seawater and without adding any sauces or garnish that all that will achieve is to mask the natural flavor that is ultimately the best we can offer this exclusive crustacean off the coast of Dénia.
Where is Red Gamba fishing?
On the other hand the areas where you can fish the Red Gamba de Dénia is targeting specific fishing grounds found in the average sea between Cape San Antonio and Ibiza. It is in that sea surface, it really is a pit, there we can find the maximum concentration of Red Gamba de Dénia. Usually it is found to 600 meters deep in shady areas.
Because so deep hardly reach sunlight, the Red Gamba de Dénia's main food algae that develop at these depths. Since algae can not photosynthesize as food they are finer than those found at a shallower depth.
On the other hand at that depth - 600 meters - virtually no predators that threaten Red Gamba concentrations of Denia, which makes the shrimp live quiet and can achieve a good accumulation of fat.
Red Gamba de Dénia is not very abundant fish it costs. Typically, fishing vessels operating in that area do not bring to port every day more than one or two boxes of Red Gamba de Dénia. Yet despite such meager amounts Fishing Red Gamba de Dénia is still a great business because it is paid in Denia fish market between 150 and 170 € the kilo.
And that is the price in origin, then we must add taxes, the percentage gain of each wholesaler who sells to restaurants and then the price of each dish, which in the case of restaurant Quique Dacosta You can become prohibitive. However within the Red Shrimp Denia there are different categories, the called grossa the most expensive, but having other categories for more austere budgets.
¿Dénia red prawn or Palamos?
A sterile discussion often has led many to argue whether or Denia red prawn Palamós where higher quality is. Dénia seems to be where red shrimp fishing with more flavor and abundant juice. Besides the differences between Red Prawns Denia and Palamós they are evident.
One of the main differences stems from the fact that the power of ones and others is different. The red prawns from Palamos has built an ecosystem based on rocky soils while the Red Gamba de Denia has its special flavor to develop in a water currents that go to Ibiza and a gap of more than 600 meters deep. But elsewhere in the Valencian coast also taste good specimens of Red Gamba and Rafa's (Roses), Els Pescadors (Llançà), Piripi (Alicante), Avenida (Gata de Gorgos), Canyar (Valencia), Villa Mas (Sant Feliu), Can Jordi (Palma de Mallorca) or Sa Pedera d'es Pujol (Sant Lluis, Minorca). Also in Etxebarri (Axpe) or El Celler de Can Roca (Girona).
La Lonja de Dénia: the best place to buy Red Gamba de Dénia
Undoubtedly the best place to buy Red Gamba de Dénia is the Lonja of the port. Daily traditional auction where local restaurateurs bid for lots of seafood and fish arriving at the fishing boats is done.
The best resturants to eat Red Gamba in Dénia
However the temple of the Red Gamba de Dénia in the city is definitely the restaurant El Faralló. At first the restaurant was simply a cantina that drew customers from a nearby campsite. At that time in the same Faralló caps, wines or more different types of products offered supermarket.
It was from the arrival of Javier, who after working for years in El Pegolí 16, decided to start his own catering business with which he has achieved resounding success. Right now the Faralló has managed to become one of the gastronomic temples of Denia and in one of the restaurants where taste is best suited red shrimp from Denia.
On the other hand the framework is unique because the main dining room shines in noble materials as may be the coffered ceilings and the overall decor contributing to the gastronomic satisfaction joins aesthetics.
First International Creative Competition Red Gamba de Dénia
Such is the importance of media Denia red shrimp makes few dates I was born Creative Cooking Competition Red Gamba de Denia Dénia driven Program, City of Gastronomy, which organized the consistory of the city. The program stems from the fact that UNESCO has recognized the city as the origin of the Red Gamba de Dénia.
In presenting the creative competition based concina Red Gamba Mayor of Denia were, Ana Kringe, Councilor of Tourism, Pepa Font, and the Manager of the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta, Reme Cerdá. The jury for the contest is also made up of important chefs and gourmets such as Quique Dacosta, Javier Antoja, Director of the Apicius Gastronomic Magazine, Chuchita Lluch, President of the Valencian Community Gastronomy Academy.
Development I Creative Cooking Contest Red Gamba de Denia The March 6 was held in the Municipal Market of Denia where the 8 prize finalists created, in front of the public, a creative dish whose main ingredient was the Denia Red Prawn. The genre was served by the Fishermen's Association of Denia. Although the cash prizes - 1.000, 500 and 300 € - are very modest, the international projection that the winner will have and the finalists far exceed the expectations of many of them.