Between the Guadalquivir and Guadiana estuaries the Isla Canela coast has a series of spectacular beaches idyllic natural spaces and charming fishing villages with a true seaside feel where you can find the tastiest dishes on the Atlantic coast. The one that stands out above the rest is the white prawn The Pearl of Huelva.
The white prawn has no need to compete with any other seafood as there is no rival to its flavour. With long whiskers and a flat body the white prawn is the queen of the markets and tapas bars in Isla Canela. The fishing boats catches it using traditional methods from the sandy seabeds of the coast. It has thin skin in a slightly pink tone and only needs the right cooking time and a pinch of salt to turn it into one of the finest delicacies of Isla Canelas cuisine.
The prawns are the highest quality and are auctioned every day in the fish markets of Ayamonte, Huelva, Isla Cristina and Punta Umbría. Its meat is highly valued and it is prepared in many ways although boiled and grilled are the most popular. To prepare them boil water with salt and add the prawns when the water starts to boil. After a few minutes over the heat place them to rest in a bowl with iced water and salt. If you want to grill them place a layer of coarse salt on a hot grill and sear the prawns on both sides. Afterwards, you just need to season them with a generous handful of coarse salt. The Huelva white prawn, like other shellfish, has a high nutritional value and is a source of proteins, phosphorus, selenium, iron, calcium and vitamins such as B12 and niacin. They should be consumed in moderation as cholesterol levels are relatively high.