Gambas a la Sidra

Prawns Cooked in Apple Cider


Preparation info

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By Frank Camorra and Richard Cornish

Published 2007

  • About

Gambas a la sidra come to the table bubbling and hissing in hellishly hot little terracotta dishes called cazuelitas (meaning little cazuelas). Cazuelitas are cheap, rustic and available from good food stores and Spanish delicatessens. You can use a small cast-iron frying pan or pot instead. Whatever you use, it should be small, as a larger dish may stew the prawns too much. At MoVida, we make this dish using 16 cm (6¼ inch) diameter cazuelitas.

This recipe originates in the cool green climes of Asturia, northern Spain, prime apple growing and sidra (cider) making territory. Appley, smooth, yeasty and low in alcohol, Asturian ciders are as comparable to the cheap industrial Anglo-Saxon cider, as good champagne is to cask wine. Asturian cider can be hard to get but, thankfully, a handful of small cideries are still making good old-fashioned cider and the imported ciders from Normandy can be substituted as well.