The white prawn from Huelva, the red garrucha prawn, the prawn from Sanlúcar and other seafood delicacies from Andalusia

Andalusian coasts are known for their high-quality and varied seafood, straight out of the Atlantic Ocean and the Mediterranean Sea. One of the most important ones is the Huelva white prawn, known as the "Pearl of Huelva".

This crustacean has a flat body, fine skin and is light pink in colour, caught in a traditional way by hand on the sandy seabed of the Huelva coast. White prawns can be found in many restaurants and beach bars on the Huelva coast, either boiled or grilled.

Seafood lovers can find a wide variety of dishes across Andalusia, such as red prawns from Garrucha in Almería, known as "alistados", very delicate and sweet; and king prawns from Sanlúcar de Barrameda, a town that is also famous for its Manzanilla sherry. In Sanlúcar, prawns are a popular product which can be tasted at bars and restaurants on the Bajo de Guía gastronomic promenade.

In Malaga, as well as "espetos" (sardine skewers), fried fish and anchovies, seafood is very popular along the the coast. One of the most famous restaurants in the region is Los Marinos José, where you can taste a wide variety of fresh seafood, such as crayfish, king prawns and large red prawns, and other typical dishes such as the Malaga salad.

In Andalusia, there are several gastronomic festivals that celebrate prawns, such as the Feria Nacional de la Gamba, la Chirla y el Boquerón de Punta Umbria, and Jornada Gastronómica de la Gamba in Cartaya. 

As well as prawns, there are other quality sea products in the region, such as "almadraba" tuna in Isla Cristina and the kerathurus, known as tiger prawn, with pearlescent flesh, which can be found in Sanlúcar de Barrameda.