Sanlucar prawns are one of the most renowned gastronomic treasures of the province of Cadiz. These prawns are well known by Spanish top restaurants and gourmet palates around the country. This king prawn (Melicertus kerathurus) is common in other areas of the Mediterranean and carries a close resemblance to a tiger prawn.

Sanlucar king prawns are farmed in the mouth of the Guadalquivir river, in an area adjacent to the Natural Park of Donana, one of the most biologically diverse areas in Europe. By day, it usually lives hiding in the sand, and then at night, it comes out to feed, mainly on algae and small crustaceans. It is precisely this food and the characteristics of the waters in which it grows, that confer such an intense flavour to the product, making it famous in comparison with prawns from other areas.

Fishermen say that the most precious Sanlucar prawns are those that are captured by the Samaruco area at the mouth of river. They recommend catching them as adults, between 3 to 4 months old.

At present, these beautiful Spanish prawns have an official quality brand name called Langostino de Sanlucar (King Prawn of Sanlucar) for those prawns which are caught on the coast of the lower Guadalquivir river. A study conducted jointly by the University of Granada and the Institute of Marine Sciences of Andalucia concluded that the seafood obtained in the towns of Sanlucar, Rota and Chipiona, has different characteristics than those captured in other parts of the world, hence introducing an official quality brand will make these prawns more recognisable within the market.

Our Sanlucar King Prawns are caught off the coast of Cadiz. Whole and head on, they are individually quick frozen on the boats to ensure their freshness and packaged in 1Kg boxes. Each Sanlucar prawn weighs around 20 grams. To defrost them, simply bring the prawns out of the freezer and allow them to naturally defrost for 1 hour, cook immediately once defrosted.

Format: 1Kg of Sanlucar Prawns served frozen in a polysterene box.