Some say that the reason that Motril has its prized quisquilla is because of the climate but whatever the reason these caridean shrimp are king.
Now, those of you who are fans of the cuisine that the chef of the Restaurante-Gourmet Zarcillo, Álvaro García, knocks up and out, will be pleased to know that he is putting his culinary know-how behind Motril’s prime shellfish
“We have a product on the same level as oysters and caviar,” said Álvaro, adding “I get the impression that we, here in Motril, are so used to them (quisquilla) that we are running the risk of undervaluing them.” Whatever the case, he is determined that he will do all that it takes to promote this dish locally and around the country.
You can find out more on his website chefdelaquisquilla.es, which is the first such website to be dedicated to Motril’s quisquilla exclusively.
(News: Motril, Costa Tropical, Granada, Andalucia)