Gastronomia

This dish is typical of the regions of la Safor and la Marina Alta. Although both regions are touched by the Mediterranean, we will have to go into fresh waters to fish because they are river prawns. It’s surprising how small they are and how they’re eaten unpeeled.

Ingredients

• 3/4 de kg of river prawns
• 1 kg of chards
• 3 o 4 cloves of garlic
• Oil
• Salt

Elaboració

1. Rinse the prawns
2. Rinse the chards and cut them into small bits.
3. Put a bit of oil in the frying pan and when it is warm, add the prawns then turn them over a few times and add the chards.
4. Add salt and finish cooking it.