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Max Abroad : The Best of Spain

Quite simply writing about the best things Spain has to offer and anything that might crop up along the way. Spain is a lot more than just sun, sand and sea...

The Most Famous Prawn in Spain!
26 June 2013

                                   
 
 
Not all prawns were born equal and the most prized of them all is found in Dénia. This beautiful coastal town of the Valencian Community, is located in a bay at the foot of the mountain range Montgó. In the very centre of the bay there is, surrounded by palms, the harbour of Dénia. Despite its importance it has conserved the ambience of a typical Mediterranean fishing port. From here you can take ferries to the Balearic Islands of Majorca and Menorca, which can be reached in about three and a half hours. Near the port there is an area called "Baix la Mar" with traditional fishermen houses and picturesque squares and alleys. Here you can enjoy Dénia’s excellent seafood and amongst all that is on offer is the most famous prawn in Spain, the ‘Striped Red Prawn of Dénia (Gamba Roja/Rayada de Dénia). A unique crustacean found off the coast of this traditional fishing town and considered an international delicacy. 
 
The Red Prawn from Dénia has an intense flavour due to its unusually high concentration of iodine and salt mixed with its lean meat and has become a staple ingredient for chefs in the region and is now gaining international recognition. Unfortunately this shrimp is not easy to catch so it’s not cheap as numbers caught on a daily basis are very low making it one of the most exclusive foods in the Valencian Community but on a special occasion it is a real treat. This spectacular shrimp is also easily identifiable from a anatomical point of view, it has a strong red pigmentation different to the common white prawn  with red stripes along its tail, while at the same time it has a much larger head which hides an exquisite explosion of flavours. The characteristics of the Red Prawn from Dénia have made it the signature dish of many famous restaurants both within Dénia and the rest of the Community.

 
 
One of the restaurants, which prides itself on dishes made with the Dénia Red Prawn, is the Quique Dacosta Restaurant, which has led to this seafood acquiring an international reputation. In the menu "Local Universe", Dacosta has created three different dishes with the Dénia Red Prawn: a plate of crispy crust Dénia Red Prawn served as a snack, a bowl of Dénia Red Prawn slightly cooked in sea water and finally a dish made with the juice from the head of the prawn inside a floating sphere. However this is very fancy cooking and the majority of chefs in the region say that the best way to cook the Dénia Red Prawn is simply boiling it in seawater rather than cooking it on the hot plate as you would with most other crustaceans. Apparently the seawater prevents their juices from being released and all the flavour is kept inside. For a large prawn, it should be in boiling water for approximately three minutes then taken out immediately and with a lot of care so it doesn’t break, placed immediately in ice-cold seawater to reduce its temperature. The ideal serving temperature is 15ºC. Which ever way you prepare it they all agree it should be served without any dressing, sauces or garnishes as these would only mask the natural flavour of this very special prawn.
 


The areas where you can fish Dénia Red Prawns are very limited and are found in the Mediterranean Sea between the Cape of San Antonio and Ibiza. There is actually a rather unique marine trench in the seabed where the highest concentration of Dénia Red Prawns can be found. However this shady habitat is over 600m deep so virtually no sunlight ever reaches it and as a result the shrimps main food source is algae that grow at these depth and as the algae can’t photosynthesise they are a much finer food source than those found at shallower depths. Additionally the sea current follows the trench bringing fresh water through it permanently and as there are practically no predators in the trench, it allows the shrimps to grow to a large size and obtain a good weight.

Without doubt, the best place to buy Dénia Red Prawns is the Lonja at Dénia port. Every day there is a traditional auction where local restauranteurs and the general public bid on lots of seafood and fish arriving in on the fishing boats. However if you are not up for an auction,'the temple' of the red prawn in the city is definitely the restaurant El Faralló found in the area of Dénia known as Las Rotas. Originally the restaurant was just a bar that drew customers from a nearby campground. Nowadays The Faralló has managed to become one of the gastronomic temples of Dénia and one of the most highly recommended restaurants to taste the Dénia Red rawn, a fantastic place to celebrate a special occasion.
 
Dénia was recently recognised by UNESCO (the United Nation cultural organisation) as the town of origin for this special prawn launching it to international fame. So if you have never tried them and happen to be passing through Dénia, they are an absolute "must" to have on the agenda for any food lover.
 
 
 


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San Fermin - The Running of the Bulls
06 June 2013

 
        
 
The Encierro is the event at the heart of the San Frmines and makes the fiesta a spectacle that would be unimaginable in any other place in the world. It was born from need: getting the bulls from outside the city into the bullring. The encierro takes place from July 7th to 14th and starts at the corral in Calle Santo Domingo when the clock on the church of San Cernin strikes eight o'clock in the morning. After the launching of two rockets, the bulls charge behind the runners for 825 metres, the distance between the corral and the bullring. The run usually lasts between three and four minutes although it has sometimes taken over ten minutes, especially if one of the bulls has been isolated from his companions. How to see the bull run.

 
The bull run has a particularly emotional prelude. It is when the runners, just a few metres up the slope from the corral where the bulls are waiting, raise their rolled newspapers and chant to an image of San Fermín placed in a small recess in the wall in the Cuesta de Santo Domingo. Against the strongest of silences, the following words can be heard: "A San Fermín pedimos, por ser nuestro patrón, nos guíe en el encierro dándonos su bendición. Entzun arren San Fermin zu zaitugu patroi zuzendu gure oinak entzierro hontan otoi." (We ask San Fermín, being our patron saint, to guide us in the bull run and give us his blessing). When they finish they shout "¡Viva San Fermín! ¡Gora San Fermín!." This chant is sung three times before 8 a.m.: first, when there are five minutes to go before 8 o'clock, then three minutes and one minute before the gate of the corral is opened.
 
 
 
The third rocket, fired from the bullring, signals that all the bulls have entered the bullring. A fourth and final rocket indicates that all the bulls are safely in the corral located inside the bullring, and that the bull run has ended.

For security reasons, a double fence marks out the route of the bull run through the streets. It is made of over 3,000 wooden parts (planks, posts, gates, etc.). Part of the fence stays put throughout the fiesta but other sections are assembled and disassembled every day by a special brigade of workers.
A large number of pastores (bull 'shepherds') cover the entire bull run. They place themselves behind the bulls, with their only protection being a long stick. Their main role is to stop the odd idiot from inciting the bulls from behind, to avoid the bulls turning round and running backwards, and to help any bulls that have stopped or have been separated from their companions to continue running towards the bullring.

Other key people in the bull run are the dobladores, people with good bullfighting knowledge (sometimes ex-bullfighters) who take up position in the bullring with capes to help the runners 'fan out' (in other words, run to the sides after they enter the bullring) and 'drag' the bulls towards the corral as quickly as possible.

The six fighting bulls that will take part in the evening bullfight start the run accompanied by an initial group of mansos, which act as 'guides' to help the bulls cover the route. Two minutes after leaving the corral in Santo Domingo, a second group of bullocks (the so-called 'sweep-up" group), which are slower and smaller than the first one, are let out to lead any bulls that might have stopped or been left behind in the bull run towards the bullring.
 
 
 
 
 
 
The encierro is an unrepeatable experience for spectators and runners alike. It is a spectacle that is defined by the level of risk and the physical ability of the runners.
An inexperienced runner should learn about the characteristics of this dangerous 'race' (although it should not be considered as a race) before starting, and also about the protective measures to be taken for his/her own safety and that of the people running alongside.
Not everyone can run the encierro. It requires cool nerves, quick reflexes and a good level of physical fitness. Anyone who does not have these three should not take part; it is a highly risky enterprise.
Runners should start somewhere between the Plaza del Ayuntamiento (City Hall Square) and the pink-slab Education building in the Cuesta of Santo Domingo, and they should be there before 7.30 a.m. because entry to the run is closed from that time on. The rest of the run, except for the stretch mentioned above, must be completely clear of runners until a few minutes before 8 a.m.
 

What is not allowed in the bull run :

People under 18 years of age, who must not run or participate.

Crossing police barriers placed to ensure that the run goes off smoothly.

Standing in areas and places along the route that have been expressly prohibited by the municipal police force.

Before the bulls are released, waiting in corners, blind spots, doorways or in entrances to other establishments located along the run.

Leaving doors of shops or entrances to apartments open along the route.

The responsibility for ensuring these doors are closed lies with the owners or tenants of the properties.

Being in the bull run while drunk, under the effects of drugs or in any other improper manner.

Carrying objects that are unsuitable for the run to take place correctly.

Wearing inappropriate clothes or footwear for the run. Inciting the bulls or attracting their attention in any manner, and for whatever reason, along the route of the run or in the bullring.

Running backwards towards the bulls or running behind them.

Holding, harassing or maltreating the bulls and stopping them from moving or being led to the pens in the bullring.

Stopping along the run and staying on the fence, barriers or in doorways in such a way that the run or the safety of other runners is jeopardised.

Taking photographs inside the run, or from the fences or barriers without due authorisation.

Carrying objects that are unsuitable for the good order and security of the bull run.

Installing elements that invade horizontal, vertical or aerial space along the bull run, unless expressly authorised by the Mayor's Office.

Any other action that could hamper the bull run taking place normally.

 


 


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BEST TIME TO VISIT :  7 JULY TO 14 JULY



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