Red prawn, nowhere to enjoy them like Barcelona
From the Mediterranean to plate:
the star of the season
In Barcelona, red prawns arrive directly from the Catalan coast to the fish market. Renowned for their exceptional quality, intense flavour and high nutritional value, they stand out for their freshness thanks to the proximity of local fishing ports. This seasonal product, caught from June to September, is a staple of our cuisine—a star ingredient in both traditional dishes and innovative creations that enrich our local gastronomy.
Five ways to cook red prawns
Red prawns are one of the most versatile and tasty seasonal ingredients in Catalan cuisine. Explore their full potential through a variety of delicious preparations.
Preparing raw red prawns is an art that requires maximum precision and respect for the product. In dishes like sashimi or tartare, the prawns reveal their pure, fresh, high-quality essence, preserving the authentic flavour of Mediterranean seafood.
Brothy rice dishes with red prawns are deeply rooted in the seafaring tradition of Barcelona. Local fishermen used to prepare meals with the fruits of the sea, like suquet de peix, where the prawns added an intense flavour and a unique culinary character.
Grilling red prawns is a simple technique that brings out the intense flavour of fresh seafood. With just a touch of salt and precise cooking, their firm, juicy meat reveals their full marine character—perfect for those who appreciate traditional tastes.
The heat of the embers gives the red prawns a deep, smoky flavour. The
Avant-garde cuisine elevates red prawns to an extraordinary sensory experience. Through technique and creativity, they are transformed into a canvas where every detail matters, resulting in innovative dishes that preserve the original essence and freshness of the seafood.
Where to savour red prawns
The city of Barcelona offers a wide variety of places to try seasonal red prawns. Options range from traditional seafood restaurants to modern cuisine with international touches.
Red prawns maki with its “à la minute” bouillabaisse
Carrer de Córsega, 200
Tel. +34 937 341 919
Web
Cured prawns with cherries, cherry stone granita, crispy prawns head and raw almond
Carrer d'Enten?a, 60
Tel. +34 933 239 490
Web
White asparagus with gracilaria hollandaise and prawns from the Mar d’Amunt
Hotel Arts Barcelona
Carrer de la Marina, 19-21
Tel. +34 934 838 108
Web
Red prawns and bonito belly Russian salad
Moll de Gregal
Port Olímpic
Tel. +34 936 358 333
Web
Red prawns, salmorreta, rice horchata and fartó pastry
Hotel Mandarin Oriental
Passeig de Gràcia, 38-40
Tel. +34 931 518 781
Web
Black rice with Palamós prawns and squid
Carrer de la Riera, 25
(Vic)
Tel. +34 616 474 441
Web
King prawns aspic with salad and cocktail sauce ice cream
Carrer de Ganduxer, 10
Tel. +34 932 007 244
Web
Charcoal-grilled red prawns
Passeig d'Isabel II, 14
Tel. +34 933 193 033
Web
Fresh prawn tartare on a bed of potato
Carrer Escar, 22
Tel. +34 932 212 111
Web
Prawn omelette
Carrer Unió, 17
Tel. +34 932 703 458
Web
Wines to pair with red prawns
Intense, sweet or with a salty touch, prawns can be paired with wines that complement and enhance their extraordinary flavour.
An excellent choice is the Pansa Blanca wines from the Alella DO, characterised by their great freshness, floral notes and fruity aromas.
Aromatic rosés with high acidity, such as the Sauvignon Blanc and Pinot Noir blends from the Penedès DO also pair perfectly with prawns, especially when they’re prepared with garlic or grilled.
If you prefer red wine, it is best to choose a young or lightly aged wine, with low tannins, so that it doesn’t overpower the flavour of the seafood. In the Pla de Bages DO you’ll find wines made from Ull de Llebre or blends with other varieties such as Cabernet Franc or Sumoll. These produce light, fresh wines with balsamic notes and aromas of red fruit and aromatic local herbs such as mint and rosemary, providing a perfectly balanced pairing with this exquisite crustacean.