Nandu Jubany at the San Sebastian Gastronomika, with “the prawn” as main character

Nandu Jubany participated yesterday, with Carles Abellán (La Barra de Carles Abellán) and Rafa Zafra (Estimar), in the San Sebastián Gastronomika, one of the most relevant culinary contests of the international panorama.

Under the name of "Concelebrating the red Mediterranean prawns", the three chefs vindicated this species in the Congress Auditorium, at the same time made an appeal for sustainable fishing.

During the presentation, a video was displayed of the outings that the three chefs made with the fishermen of “Cap de Creus” to find out first-hand how the red shrimp is caught.

The chefs explained the parts of the prawn and showed examples how to cook it, from steaming, raw, marinated, salted, grilled, garlic, to carpaccio or sautéed.

The three agreed that the shrimp is a crustacean "as versatile and magical as the pig" and said that the "prawns are not expensive" if you take into account the fisherman work behind it.

You can see the video of the three cooks with the fishermen of Cap de Creus here.