El Libro de la Gamba Roja (The Red Prawn Book)

We are thrilled to present our latest great publication. Along with Joan Roca and journalist Benjamín Lana, we pay tribute to one of our cuisine's most important and emblematic products, as well as the history of Quique Dacosta Restaurante.

In recent years, red prawns have become the Mediterranean's new culinary icon. And not just in Spain; they have also caught the eye of diners, journalists, opinion leaders, and chefs from all around the world.

When we began studying, analyzing, and cooking red prawns in Dénia thirty years ago, you couldn't find it in books on haute cuisine. Its market value is now high, but the culinary dimension it has taken on since then cannot even be calculated.

The pages in this special edition reveal the secrets of this product's physiology and habitat, but also the lives of the people who collect and cook them. We can also enjoy fifty traditional and creative recipes to savor the red prawn to its fullest and in all its glory.

English edition coming very soon.