I would be lost in my kitchen without good salt and top quality olive oil. For me, these two magic ingredients instantly lift and bring so many other flavours to life. But there is one other ingredient that I’m practically addicted to and I favour over everything else...the “Gamba de Soller”!
Every time I wander around the market in Palma, I always find myself literally drooling over the stunningly fresh, locally caught red prawns from Soller. I don’t think it is possible to put anything finer in your mouth. With that intense, wild taste that just explodes when you bite into their firm flesh... I crave Majorcan prawns the way most pregnant women crave chocolate.
The best way to cook them is also the easiest. You just scatter a little sea salt over a very hot, flat grill and place the whole prawns on top. Let them sit for 20 seconds or so until they start to toast, then drizzle with a little olive oil. Wait another 20 seconds and scatter them with chopped parsley and crushed garlic. Turn them over, drizzle with a little more olive oil and finish cooking for another minute. You will be rewarded with an intoxicating aroma and one of the great taste sensations to be found anywhere in the world.