If you're one of those who never miss out on some good grilled prawns in the summer, this is for you. Dani García, one of the country's most renowned chefs, has shared through a video on his Instagram account how he manages to make prawns juicy, flavorful, and cooked to perfection. What's his golden rule? No oil.
Instead of complicating things with lengthy recipes or unnecessary ingredients, the chef opts for a simple yet effective technique. He only uses coarse salt, a bit of water, and a good, hot griddle. That's all he needs to achieve a first-class result.
Less is more: Dani García's secret to achieving perfect prawns
The chef shows how to prepare three types of shellfish: white prawn, red prawn, and Norway lobster, each with its own nuances. Even so, the basic procedure is the same in every case, which makes it very easy to replicate at home. The first step is to cover the griddle with a layer of semi-coarse salt, with nothing else.
Once he has spread the salt, he places the prawns directly on top, being careful not to pile them up. Then, he sprays a bit of water with a spray bottle, just enough to create steam and gently start the cooking process. That steam is key to keeping the juicy texture and pure flavor of the shellfish.
This is how you keep all the flavor in shellfish
Next, he covers everything with aluminum foil, which acts as an improvised but very effective lid. This way, the heat is kept in, the steam circulates, and the shellfish cooks evenly. "I like to cover with aluminum foil because it captures the steam very well," Dani explains as he shows the process.
As for timing, he recommends cooking the white prawn for two minutes on one side and one on the other, so it stays tender. For the red prawn, which is larger, he adds a couple more minutes to achieve that perfect doneness. This way, the shellfish is cooked just right, keeping its flavor intact.
Meanwhile, the Norway lobsters are cooked only on one side. First, the chef carefully splits them in half, precisely removing the bowels and the head part. Next, he places them meat side down on a bed of salt, adds a small amount of water, and covers them with aluminum foil, controlling the cooking by directly observing the meat.
An easy trick you'll want to repeat all summer
The result is tender shellfish with the product's flavor as the absolute star, with nothing to mask it. Dani insists that oil not only adds nothing, but can actually cover up the authentic flavor. "You have to respect the natural flavor," he says.
He also reminds everyone that you don't have to be a chef to achieve this level of flavor, you just need to pay attention to timing and use a good griddle. If the shellfish is also fresh and high-quality, success is guaranteed. An easy, quick trick that's perfect for any summer lunch or dinner.