Intense taste of the sea, but with sweet nuances. Its flavour is a unique combination of Mediterranean red shrimp and carabinero. It is considered a hybrid of these species, having the morphology and intensity of flavour of the carabinero, but the sweet flavours of the Mediterranean red shrimp. This surprising combination makes it a very attractive seafood in demand by haute cuisine chefs. Amazing in raw dishes, it is also used for a multitude of preparations (such as pasta, souquet, robata,…). It is a product particularly appreciated by the great Martin Berasategui, being part of several menus of his group, and particularly of the 3 stars of Lasarte.
