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Palamós prawns just in from the auction

Griddled Palamós prawns

The most honest way to eat them: a very hot griddle, salt and nothing else. Five minutes.

Time
10 min
Serves
2-4 people
Difficulty
Very easy

Ingredients

  • 500 g of Palamós prawns
  • Flaked sea salt
  • A splash of extra virgin olive oil (to wipe over the griddle)
  • Half a lemon (optional)

From our counter

Palamós prawns, in whatever size suits you

Step by step

  1. Dry prawns, at room temperature

    Take them out of the fridge a little while beforehand and pat them dry with kitchen paper. Put them on the griddle cold and wet and they will steam instead of searing.

  2. A very hot griddle

    Heat the griddle or a heavy-based pan until it just begins to smoke. Wipe it with oiled kitchen paper: there should be no pool of oil.

  3. One turn only

    Lay the prawns out without crowding them and then leave them alone. Depending on the size, a minute to a minute and a half a side. Turn them just once: the more you move them about, the drier they get.

  4. Salt at the end

    Salt them with flaked salt the moment they come off the heat and serve them straight away. A little lemon on the side if you like, never poured over them.

  5. The head

    The best part is the juice in the head. Suck it out before you peel the body: that is where all the flavour of the Palamós prawn is.

Shall we get it ready for you?

Tell us what you would like to cook and how many of you there are, and we will have it ready for you to collect.

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