Gamberi Rossi al Sale < Back

Our coastline isn’t blessed by a huge variety of prawns, but what we have are very good. However, we do miss the taste of the deepwater red prawns found off Sicily and in the Mediterranean around the Balearic Islands, particularly those caught at Port de Sóller in Mallorca. The flavour of these prawns is rich and Mitch tells us that he often sits waiting for the boats to return to port for a chance to buy a few kilos of them. We have actually managed to buy some very good frozen ones, so now he’s happy – nearly!

For as many people as you can get prawns for!


  • red prawns
  • olive oil
  • coarse sea salt


Simply preheat the grill.

Place the prawns on a tray, sprinkle with plenty of salt and cook under the hot grill for 4–5 minutes. The smell of them grilling is wonderful, a pure delight. Finish with more salt and a little olive oil then break off the heads and enjoy all the lovely juices in there. It’s like the best fish soup ever, then peel off the tails and savour the rest.