Denia chef lines up for final on home (surf and) turf

A LOCAL chef is amongst the finalists in the Denia Red Gamba international cookery contest.

Federico Guajardo from Denia’s Hotel Los Angeles will compete with seven others selected from 72 contenders to create a dish using Denia’s red prawns as the main ingredient.

Denia mayor, Ana Kringe, announced the shortlist while visiting the Madrid Fusion gastronomy “summit.”

Alvaro Abad, chef at the El Plantio Golf resort in Alicante City, will be another local representative present at Denia’s municipal market on February 24.

Guajardo also competed in last year’s Red Gamba challenge, coming second with salted Denia prawns accompanied by citrus creamed almonds, toasted garlic meringue and olive oil.

As before, the local Fishing Guild will provide locally caught prawns for the event, which is backed by the Municipal Market, Denia’s Tourism Centre, the Aehtma hoteliers and restaurateurs’ association and local businesses.

There is a €2,500 first prize this year, with €1,500 for the runner up and €1,000 for the third-placed chef.