Palamós red prawn and cuttlefish have taken centre stage in a two-day training and gastronomic activity aimed at future hospitality professionals.
On 5 and 6 November, Alcalá de Henares hosted a new initiative promoting fishery products from Spanish fishermen’s associations, as part of the agreement between the Spanish Ministry of Agriculture, Fisheries and Food (MAPA) and the National Federation of Fishermen’s Associations (FNCP), and within the framework of the #LlenaTuMesaDeMar campaign.
The initiative combined training, cooking and tasting, with the aim of bringing fish and seafood closer to future gastronomy professionals and helping them learn about their origin and the work behind each product.
During the first session, held at the IES Escuela de Hostelería y Turismo de Alcalá de Henares, students learned to identify different fish species with marine biologist Javier García Galdo and took part in a cooking demonstration by chef Nacho Chicharro, who prepared dishes using Palamós red prawn and cuttlefish, alongside other products from the participating fishermen’s associations.
The following day, the students put what they had learned into practice at the Galerías Juan de Austria, where they prepared a tasting open to the public and presented the different species, their origin and the role of the fishermen’s associations.
A joint initiative that helps bring fishery products closer to the gastronomy sector, highlight the work of fishermen’s associations and showcase products such as Palamós red prawn and cuttlefish beyond our local territory.
