The big book that one of the most important and emblematic products of Spanish gastronomy deserves, by two of its greatest exponents, Joan Roca and Quique Dacosta.
The red prawn (Aristeus antennatus) has become the new gastronomic icon of the Mediterranean, displacing lobsters and crayfish from the throne. In recent decades it has attracted the attention of the most demanding diners and great chefs, such as Joan Roca and Quique Dacosta, whose creative and traditional recipes make up a large part of the corpus of this book.
Antennatus is currently experiencing a moment of culinary glory, but both its future and that of the fishermen who catch it in the deep sea are in a delicate situation that requires less and better fishing to ensure the future of the fishery and, therebefore, of many Mediterranean ports.
In these pages, we discover the secrets of physiology and habitat of the red prawn, as well as the day-to-day lives of the people who dedicate themselves to its capture and cooking.