Sundays in Barcelona have a specific rhythm. Long before the main meal, the narrow streets of the Gràcia neighborhood fill with the sound of laughter and the clinking of glasses. This is the hour of the aperitivo. At my family’s bar, the counter would be lined with small glass bowls of chilled seafood, each one a jewel from the coast. My papá believed that the sweetness of the gambas (gahm-bahs) should always be the star, never hidden under a blanket of heavy, store-bought condiments.

This Spanish prawn cocktail, or Ensaladilla de Gambas de la Costa, is my tribute to those Sunday mornings. It is a far cry from the heavy, pink-sauced prawn cocktails of the 1970s. Instead, we use a technique-driven Emulsión de Oliva—a hand-whisked mayonnaise made with bold Spanish olive oil and the smoky whisper of Pimentón de la Vera (pee-men-TOHN). It is a sophisticated tapas appetizer, light, and deeply rooted in our Mediterranean soul.

The Secret of the ‘Suspiro’: A Mediterranean Prawn Recipe

The most important thing I can teach you about Spanish seafood is how not to ruin it. We cook our prawns for a suspiro—which literally means “a sigh.” In the time it takes to take a deep breath, the prawns are done.

In Spain, we use water so salty it tastes like the sea. This seasons the meat from the inside out. The moment the prawns lose their translucency, they must go into the ice bath. This rapid-chill method ensures they remain jugosa (juicy) and snappy rather than rubbery. If you leave them in the hot water even thirty seconds too long, the magic of the Mediterranean coast is lost!

The Art of the Emulsion: A Smoky Pimenton Shrimp Recipe

The “Salsa Rosa” you might be used to is often just ketchup and mayo. The Spanish way is much more artisanal. We create an emulsion using room-temperature ingredients to ensure stability. By using a high-quality Vinagre de Jerez (Sherry vinegar), we add a nutty, complex acidity that cuts through the richness of the olive oil.

This pimenton shrimp recipe depends on the Pimentón de la Vera. This smoked paprika, dried over oak fires in the Extremadura region, provides a depth that reminds me of the salt air and the wood-fired kitchens of my youth.

How to Enjoy the ‘Sobremesa’

Tapas are not just food; they are a philosophy. In Spain, we never eat tapas alone. This dish is meant to be placed in the center of the table, surrounded by friends and family. This is what we call sobremesa—that beautiful time after the food is gone when the conversation stays at the table for hours.

To serve this properly, you need a glass of chilled Fino or Manzanilla Sherry. The bone-dry, saline notes of the wine dance perfectly with the sweetness of the prawns and the smokiness of the paprika. Serve it with a handful of picos (crunchy Spanish breadsticks) for dipping, and you have brought a piece of my Barcelona home to your own kitchen. This Spanish seafood salad is a masterclass in simplicity; for more inspiration, don’t miss our guide to the best prawn cocktail variations.