These small prawns are found in Atlantic waters and vary in color from pale creamy white to translucent rosy pink. The name Blanca – refers to the whitish flesh when cooked and literally means for cooking with rice (arroz). It indicates the small size rather than prescribing the cooking method. They are often served boiled cocidas or griddled a la plancha complete with shells. Alternatively they are used for gambas al ajillo.
These were served in the Los Hermanos in Conil. The perfect tapa boiled and sprinkled with sea salt
Gambas Blancas Arroceras
