The red prawn (Aristeus antennatus) is a highly appreciated member of the crustacean family, whose closest relatives are the shrimp and langoustine, different in size and in a few characteristics of the body, which is thin, compressed and ends in a point. The head, one of the tastiest parts of the prawn, is of the same size as the tail. This type of prawn can measure between 15 and 18 cm in length. It has a smooth shell, whose colour ranges from deep pink to bright red.

Fishermen set out to catch prawns with great uncertainty, because these small animals live far from the coast and, although good swimmers, prefer sandy soils at a depth of 200-400 metres, on occasions reaching 1,000 metres. The prawns are fished by trawling when the prawns reach the coast following marine currents. The red prawn differs from the white prawn in its sharp flavour, and intense, wild taste that explodes in the mouth when you bite into the firm flesh with its marine aroma. And if the tastiest part of a prawn is its head, the flavour of the red prawn is magnificent, with an extraordinary intensity.

In Catalonia, prawns are the star shellfish, even more appreciated than the langoustines that are caught locally. This is due to the existence of a unique species, the red prawn of Palam�s. Its fame is due to its characteristic flavour, which derives from the excellent plankton that the prawns feed on in the rocky areas and clean waters of the Ampurdan coast.

The most important thing when buying prawns is their freshness, which you can tell by the appearance of the shell: brilliant, firm and elastic. If they have been preserved in ice, their head quickly darkens and their gastronomic value is lost. For this reason, it is best to consume them fresh from the sea, quickly flash fried, covered in sea salt and a few drops of olive oil. If you choose to boil them, you should add a little sea salt to the water and throw in the prawns when the water is boiling: a couple of minutes are enough to bring out their full flavour. If you just want to use the prawn tails for your dish, the heads can be used to make a sauce which will add a unique taste to the most humble fish dish. Just cook the heads in salted water and a few grains of pepper for 10 minutes, drain with the back of a spoon to extract the juice and, once the mixture is cool, keep in the fridge or freezer for later use.

Catalonia has several justly famed establishments: Ca l'Isidre, in Barcelona; or Hispania, in Arenys de Mar. If you are looking for something unforgettable, you will no doubt find it in a restaurant named Sant Paul in Sant Pol de Mar, where you can try the recipes of Carme Ruscalleda, one of the most creative contemporary cooks. She has created two spectacular dishes: velvet of tomato, made of prawn tails and basil, and prawn tails with rice in the juice of prawn heads. Also surprising is white garlic with red prawn sauce created by Andr�s Madrigal, in Madrid's Balzac restaurant. Quite an experience.