Gran Canaria
Gran Canaria

Recipes from an Islandmix. Chef Angel Palacios. Gran Canaria.

King prawns in black and white garlic sauce, by chef Angel Palacios

Serves 4 people approx.
Allergens: Crustaceans, Sulphur dioxide and sulphides

To peel the king prawns:
24 pieces of king prawns “Langostino Real”

- Pull the head off the king prawn.
- Peel the hard skin from the body.
- Open up in the shape of a butterfly and take out the intestines. Put to one side.

For the king prawn extract:
- Sauté the heads with some olive oil and salt.
- Squash the heads to draw out the extract, strain and freeze.

King prawns in black and white garlic sauce

Ingredients for the white garlic sauce

250gr of dry peeled garlic 
250gr of olive oil 0.4º
175gr cream
12gr of oil to glaze garlic

Blanch the garlic pieces three times, 1 minute each time, in boiling water.
Glaze in oil at 80º C for 30 minutes.
Strain, then cook the garlic in cream for 10 minutes on a mid heat. Now chop up the garlic pieces.
Emulsify a little with the garlic glazing oil.
Strain and add salt, leave to cool, separate in rations and freeze.

Ingredients for the fish and onion broth

30gr olive oil
750gr fish bones
2gr salt 
250gr white onions cut into rings
1 litre of water

Cut the fish bones into tiny pieces and fry them in olive oil.
Fry the sliced onions until they are well done.
Place the fish into a pressure cooker with the onion.
Add the water and boil for 30 minutes.
Leave to cool.
Open the pressure cooker.
Cool quickly and store.

Ingredients for the black garlic sauce

250gr fish broth
25gr black garlic

Chop up the black garlic and put into the broth.
Strain and texturise until the right thickness is achieved, and put to one side.

King prawns in black and white garlic sauce
Chef Angel Palacios

Final ingredients

Peeled king prawns
Black garlic sauce
White garlic sauce
King prawn extract
Coriander shoots
Salicornia (seeweed)
Red onion shoots
Maldon salt
Crushed pepper


Pour a little oil and salt onto the king prawns in a saucepan.
Heat up the white garlic puré.
Add a few drops of the black and white garlic.
Use a spoon to spread the extract sauce all round.
Place the king prawns on the plate, decorate with salicornia, red onion shoots and coriander shoots.

Download recipe [PDF - 369 KB]


Angel Palacios explains how his recipe came about:

"I wanted to use king prawns as the feature of this dish, which are being bred at the Gran Canarian municipality of Ingenio. For this dish I was inspired to create my own version of king prawns in garlic sauce, reinterpretting a traditional recipe and fusing it with other ingredients, by adding fermented black garlic."

Ángel Palacios’ cuisine offers a culinary journey, harking back to traditional recipes, while searching out new products, using local Canary ingredients and new techniques, to hit on the mental palate of the diner. His brand Traddiction looks to play around with the senses, providing his food with a whole new experience.

Who is Angel Palacios?

This Barcelona-born chef trained at the JOVIAT School of Hotel Management. He started in the kitchens of the Huntsham Court Hotel in Devon, in the United Kingdom, at the Landa Hotel in Burgos and at the Anfora in Barcelona. He then moved on to Martín Berasategui's restaurant in San Sebastián, where he became head chef. He later joined the legendary El Bulli, as demi-chef of the cold room.

At this point he became head chef and pastry chef when he joined Sergi Arola's La Broche. He then returned to El Bulli to work on the dessert menu with Albert Adriá, earning the award for best desserts of the year from Goumetour. In 2003 he became Executive Chef at La Broche in Miami, and won America's Best New Chef Award in 2003. His collaboration with Arola continued as head chef at the Hotel Arts Barcelona, and at Arola Madrid as Executive Chef. In those years he collaborated with chef José Andrés in the programme 'Vamos a Cocinar' (Let’s Cook).

After Arola's departure from La Broche Madrid, Ángel took over the reins of the restaurant, earning a Michelin star. He represented Spain at the European Bocuse d'Or, among other awards. In 2011 he left La Broche and joined the Basque Culinary Centre as a lecturer on the Master's Degree in Technical Cuisine and Product, and as head of R+D+I.

In 2013, Canarian company The Warm Side added Ángel to their team as a gastronomic and quality food and beverage advisor. In 2015, he opened The Brasserie and La Barra by Traddiction, together with his brother Oscar and his friend Edu William, in Las Palmas de Gran Canaria. He then took his cuisine to the Club House at the Salobre Golf Hotel and to the Puerto Rico Market Shopping Centre in Mogán. In November 2019 and January 2020 he announced the closure of both restaurants to undertake new projects on the mainland, after several years of professional career in the archipelago.

Our 10th 'dish-enhancing' secret ingredient:

White king prawn,Litopenaeus Vannamei, is cultivated today under totally ecological conditions, in a sustainable fashion and with no added chemicals, in the municipality of Ingenio, to the southeast of Gran Canaria. Production is done without meddling in its breeding process, and with no emissions into the sea, thus protecting autoctonous species along the coastline. Gran Canaria’s climate lends itself perfectly to the breeding of such an exceptionally textured product.

The making of 'Islandmix' also features the collaboration of Gran Canarian potter Gustavo García Cruz.
You can learn all about his work on this fanpage plus his INusuall brand and his comtemporary pottery pieces.

Further information about local craftsmen and women can be found on the FEDAC official website.