{"product_id":"wild-white-prawns","title":"Wild Gamba Blanca de Huelva","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWild \u003cem\u003eGamba Blanca de Huelva\u003c\/em\u003e — the prized Atlantic white prawn from the waters off Huelva and the Gulf of Cádiz, on Spain's southern Atlantic coast. \u003cem\u003eParapenaeus longirostris\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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 \u003cem\u003enot\u003c\/em\u003e a peeled, deveined, processed product; this is the raw material as the boat lands it, ready to defrost and cook in the Spanish manner.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn Spain the classic preparation is \u003cem\u003egambas a la sal\u003c\/em\u003e — buried in coarse sea salt and cooked briefly over high heat, then peeled and eaten with the fingers. \u003cem\u003eGambas al ajillo\u003c\/em\u003e (with garlic, chilli and olive oil), \u003cem\u003egambas a la plancha\u003c\/em\u003e (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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wild-caught by the Andalusian inshore fleet, Huelva and Gulf of Cádiz, Spain (FAO Area 27)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Atlantic white shrimp (\u003cem\u003eParapenaeus longirostris\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Whole, head-on, shell-on, IQF frozen  \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep frozen at –18°C or below. Defrost in the fridge for 4 hours before cooking. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Crustaceans \u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"Default Title","offer_id":54213153522049,"sku":"BANPRA1000","price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/KarumbaBananaPrawns_FINE_WILDUK.jpg?v=1745148722","url":"https:\/\/www.fineandwild.com\/products\/wild-white-prawns","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}