Spaguetti amb gamba vermella de Mallorca

Spaguetti with red prawns from Mallorca

My story

This delightful dish is inspired by the beautiful island of Mallorca, renowned for its bountiful seafood and fish. Six years ago, our siblings-in-laws and us jointly purchased a charming two-story house on the island, which has since become the beloved gathering spot for our entire family. Summer is particularly special as we organize many memorable family lunches and dinners. Over the years, we have planted countless fruit trees and created an impressive vegetable garden where we harvest fresh produce for our meals. The exceptional quality of the sun-drenched produce is simply unparalleled, especially the succulent tomatoes.

Hailing from the region of Lleida, known for its exceptional fruits and vegetables, I am proud of my heritage and the hard-working people who make it possible. Although small and sparsely populated, our region plays a vital role in keeping a significant portion of Catalunya fed. I take great joy in planting my own fruits and vegetables, always amazed by nature's incredible power.

My father-in-law suffered from Parkinson's disease for many years, and although he loved reading, his vision eventually began to fail. However, planting vegetables together proved to be an enjoyable pastime for both of us, offering a precious connection and sense of peace. Whenever I gaze out of my bedroom window, I feel a deep sense of contentment and happiness as I behold our thriving vegetable garden.

As I plan our next meal, I am always considering how best to incorporate the freshly caught fish we purchase from a charming little fishmonger in the nearby village of Capdepera. Mixing and matching ingredients, exploring new flavours, and discovering exciting culinary combinations are all part of the fun, and I look forward to many more happy times in the future.

Ingredients for 4 people

Olive oil

2 Big garlic cloves cut in thin layers

1 Cayenne pepper cut in half

1 Tbsp butter

16 cherry pear shaped tomatoes

1 big tomato shredded

A splash of dark Rum

12 Red prawns

400 grs spaghetti

Salt 

Recipe

Begin by heating olive oil in a shallow pan and adding garlic, prawn heads, cayenne pepper, and onion. After cooking for 5-6 minutes, incorporate cherry pear-shaped tomatoes cut in half and a shredded medium-sized tomato. Allow to cook for an additional 5 minutes before stirring in dark rum, which should be allowed to reduce. At this point, remove the prawn heads and place them in a pot with a couple of tablespoons of water. After blending and sieving this mixture, add a Tbsp of unsalted butter to the pan and continue cooking for 4 minutes.

Meanwhile, cook spaghetti al dente in salted water and reserve half a glass of the cooking water. Cook the raw peeled prawn tails in the sauce for a brief time, being careful not to overcook them. Stir in the spaghetti and reserved water until well combined and cook for an additional 3-4 minutes until the water has evaporated. Serve the dish hot and enjoy!