Velouté of king prawns and ñora peppers

Seafood is one of the great gifts offered by the Valencian coastline to lovers of fine food. And clearly, if we're talking about gastronomy in the Region of Valencia, seafood could not be left out. The result is a sublime combination of Mediterranean flavours.


1 kg. of Guardamar king prawns
40 g. of butter
2 tablespoons of flour
3 egg yolks
200 ml. of cream
2 ripe tomatoes
1 small onion
1 garlic clove
1 litre of fish stock
200 ml. of white wine
1 Guardamar ñora pepper
Parsley, salt, pepper


Cook the heads and skins of the king prawns. Chop the garlic, onion and ñora pepper and brown them in the butter and add the tails leaving some for the final
decoration. Sprinkle with flour and add the white wine. Add the tomatoes and fish stock and boil. Put it all through the food mill. Put the yolks, cream, parsley and a little pepper into a separate bowl and beat well. Then pour into the velouté sauce. Stir and serve piping hot with a few king prawns on top.

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