Raw Gulf-caught Wild Banana Prawns 1kg from KARUMBA, displayed on a light surface, showcasing their fresh, premium seafood quality.

Cooked Wild Banana Prawns from KARUMBA served with herbs and chili, highlighting the succulent texture and gourmet seafood appeal.

Wild Gamba Blanca de Huelva

Name: Wild Gamba Blanca de Huelva
Brand: TXULETA
SKU: BANPRA1000
Price: 30.00 GBP
Availability: OutOfStock

£30.00

Net: 1kg (25-30 Prawns) Huelva, Spain / Wild Caught

Wild Gamba Blanca de Huelva — the prized Atlantic white prawn from the inshore fleet of Andalusia's Gulf of Cádiz. Whole, head-on, shell-on, IQF frozen on the boats within hours of catch. The classic prawn of the Spanish kitchen, sweet and briny in a different class from farmed prawn.

Wild Gamba Blanca de Huelva — the prized Atlantic white prawn from the waters off Huelva and the Gulf of Cádiz, on Spain's southern Atlantic coast. Parapenaeus longirostris is one of the most highly regarded prawns in the Spanish kitchen, with a sweetness and clean briny finish that places it in a different category from the farmed warm-water prawns that dominate the UK market. The flesh is firm but tender, with a long elegant body and a pearlescent translucency in the raw state that turns to coral pink on cooking. The flavour is delicate, sweet, deeply marine — and the eating quality is the reason this prawn has its own dedicated festivals and traditions across the Andalusian coast.

The prawns are wild-caught by the Andalusian inshore fleet from the fishing ports of Ayamonte, Isla Cristina, Huelva and Punta Umbría — all working harbours auctioning the day's catch each morning in the same way they have for centuries. Each prawn is whole, head-on and shell-on, individually quick-frozen (IQF) on the boats within hours of catch to preserve the texture, the sweetness, and the prized flavour in the head — which any serious cook will tell you is where the real eating sits. This is not a peeled, deveined, processed product; this is the raw material as the boat lands it, ready to defrost and cook in the Spanish manner.

In Spain the classic preparation is gambas a la sal — buried in coarse sea salt and cooked briefly over high heat, then peeled and eaten with the fingers. Gambas al ajillo (with garlic, chilli and olive oil), gambas a la plancha (on a hot dry pan or grill), or pulled apart for a serious paella are all equally legitimate. Whatever you cook with them, the head should always be sucked first — that is the entire point of buying prawns of this quality, and a plate of these without head-sucking is missing the best part of the experience.

Producer: Wild-caught by the Andalusian inshore fleet, Huelva and Gulf of Cádiz, Spain (FAO Area 27)

Species: Atlantic white shrimp (Parapenaeus longirostris)

Format: Whole, head-on, shell-on, IQF frozen

Storage: Keep frozen at –18°C or below. Defrost in the fridge for 4 hours before cooking. Do not refreeze.

Allergens: Crustaceans

Defrost in the fridge for at least 4 hours, ideally overnight. Do not defrost in warm water. Drain any excess water and pat dry before cooking. Once defrosted, use within 24 hours and do not refreeze.

These prawns cook in seconds, not minutes. The single biggest mistake is overcooking, which leaves the flesh tough and dry and wastes what you paid for. Pull them from the heat the moment the shell turns coral pink and the flesh just turns opaque — they will continue to cook in their own residual heat.

Gambas a la sal: The classic Andalusian preparation. Heat a heavy dry pan or griddle to smoking hot. Sprinkle a thin layer of coarse sea salt across the pan. Lay the defrosted whole prawns directly onto the salt — no oil — and cook for 60–90 seconds per side. The salt will draw out moisture and crust the shells. Lift onto a warmed plate, sprinkle with a little more flaky salt, and serve immediately with lemon, bread and a glass of chilled fino or Manzanilla sherry. Peel by hand at the table; suck the heads first.

Gambas al ajillo: Heat good olive oil in a small heavy pan over a medium heat. Add sliced garlic and a piece of dried chilli, cook until just fragrant but not browned. Add the defrosted prawns and cook for 60–90 seconds per side, tossing in the oil. Finish with chopped parsley and serve in the pan, with bread for the oil.

A la plancha: Brush the defrosted prawns very lightly with olive oil and grill on a hot dry pan, griddle or barbecue for 60–90 seconds per side. Finish with flaky salt and a squeeze of lemon. The simplest and best treatment if you have a hot grill running.

Paella: Add the whole prawns to the paella in the last 3–4 minutes of cooking. The heads release their flavour into the rice; the bodies cook to perfection on the residual heat.

Stock: Save the heads and shells from any peeled prawns. Roast briefly in olive oil with onion, fennel and tomato, deglaze with brandy or white wine, cover with water and simmer for 30 minutes. The resulting stock is the foundation of an exceptional bisque, paella, or shellfish risotto.

The mistake to avoid: Boiling. Boiling waterlogs the flesh and washes away the delicate flavour. Dry heat (pan, grill, salt) is always better.

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Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

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We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

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If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Wild Gamba Blanca de Huelva — the prized Atlantic white prawn from the waters off Huelva and the Gulf of Cádiz, on Spain's southern Atlantic coast. Parapenaeus longirostris is one of the most highly regarded prawns in the Spanish kitchen, with a sweetness and clean briny finish that places it in a different category from the farmed warm-water prawns that dominate the UK market. The flesh is firm but tender, with a long elegant body and a pearlescent translucency in the raw state that turns to coral pink on cooking. The flavour is delicate, sweet, deeply marine — and the eating quality is the reason this prawn has its own dedicated festivals and traditions across the Andalusian coast.

The prawns are wild-caught by the Andalusian inshore fleet from the fishing ports of Ayamonte, Isla Cristina, Huelva and Punta Umbría — all working harbours auctioning the day's catch each morning in the same way they have for centuries. Each prawn is whole, head-on and shell-on, individually quick-frozen (IQF) on the boats within hours of catch to preserve the texture, the sweetness, and the prized flavour in the head — which any serious cook will tell you is where the real eating sits. This is not a peeled, deveined, processed product; this is the raw material as the boat lands it, ready to defrost and cook in the Spanish manner.

In Spain the classic preparation is gambas a la sal — buried in coarse sea salt and cooked briefly over high heat, then peeled and eaten with the fingers. Gambas al ajillo (with garlic, chilli and olive oil), gambas a la plancha (on a hot dry pan or grill), or pulled apart for a serious paella are all equally legitimate. Whatever you cook with them, the head should always be sucked first — that is the entire point of buying prawns of this quality, and a plate of these without head-sucking is missing the best part of the experience.

Producer: Wild-caught by the Andalusian inshore fleet, Huelva and Gulf of Cádiz, Spain (FAO Area 27)

Species: Atlantic white shrimp (Parapenaeus longirostris)

Format: Whole, head-on, shell-on, IQF frozen

Storage: Keep frozen at –18°C or below. Defrost in the fridge for 4 hours before cooking. Do not refreeze.

Allergens: Crustaceans

Preparation / Cooking