Do you remember the prawn and pineapple cocktail? The one they used to serve in weddings and other celebrations? “Old food” as my favorite food critic, Mikel Iturriaga, would say but that, “if it’s well done, it wasn’t so bad”. It is true: like melon and ham, the prawn and pineapple are also flavors that go well together.
In Juan y Pinchamé, a small tavern in Laurel Street, they have given a twist to the combination and the prawn and pineapple brochette has been marked as a house specialty, and it’s delicious: with a little bit of salt and some drops of olive oil, it is amazing.
It isn’t a traditional tapa or one of the new inventions that are being served everywhere these days, it’s simply a good idea that is well served. Well done!