Apart from shrimps, prawns, and mussels which always require cooking shellfish and sea urchins are usually eaten raw, sprinkled with lemon. Sea urchins (achiní) provide a wonderful “caviar”, and are usually just scooped out of the shells and sprinkled with lemon, or they are dressed with oil and a dash of vinegar.
Our fishermen friends tell us that they should only be gathered during a full moon, for then they are full of eggs.
Larger crustaceans such as lobsters or crabs are boiled or grilled, and the cephalopods – octopus, squid, and cuttlefish- are either fried, grilled, stuffed or simmered in a sauce, according to size.
8 oz (250 g) plain flour mixed with 3 tbs. baking powder 4 tbs. olive oil, 1 1/2 cups (12 fl oz/350 ml) beer
2 lb. (1 kg) whole prawns (ready boiled – the heads may be removed or left on, but the tails are usually left intact)
Mix the flour, and beer to a smooth batter and then mix in the oil. Leave for one hour in the refrigerator before using. Coat the washed and dried prawns in the batter and deep fry them in the oil. Serve with lemon. About 4 servings.