Quisquilla de Motril and the seafood of Granada’s coast
A small shrimp caught in traps off Motril, sardines grilled on canes and fish dried in the sea breeze: the coast’s cooking, from the source.
✓ Facts checked on 8 November 2026
What is quisquilla de Motril?
The quisquilla is Plesionika edwardsii, a shrimp that can reach 17 cm and lives on sandy and rocky bottoms in the Mediterranean and the Atlantic, down to about 650 m.
Because the rocky coastal bottoms are protected from trawling, around Motril it is caught mainly with traps. Motril’s gastronomy guide calls it the star of the Granada coast’s seafood, and the Michelin Guide notes that it is a very delicate product that depends on the season and on the fishermen’s skill.
Quisquilla or prawn: what is the difference?
They are different species. The quisquilla belongs to the genus Plesionika; the Mediterranean “gambas” usually sold in Spain are other species, such as the gamba blanca (Parapenaeus longirostris) or the gamba roja (Aristeus antennatus). Around Motril, the quisquilla is caught with traps rather than trawled.
Other seafood specialities of the coast
Espeto de sardinas
Sardines skewered on a cane and roasted over a wood fire, traditionally on the beach; in restaurants the espetero grills over a sand-filled boat raised on trestles.
Espichás
A Motril tradition: small fish soaked in salt water, threaded through the mouth on a skewer or sugar cane, air-dried for about a day and fried with garlic; served with a fried egg and bread.
Pulpo seco
Mediterranean octopus, salted and hung to dry in the wind.
Caldero de pescado
A fishermen’s stew made on board with lower-value fish; the noodles are served separately.
Pescaíto frito
Fried fish from the local fish market, depending on the day’s catch.
Where to buy and taste
To buy: the fishmongers of Motril’s Municipal Market on Plaza de San Agustín, open in the morning from Monday to Saturday. To taste: bars and restaurants in Motril and along the coast — we have not yet verified individual addresses, so use Motril’s official gastronomy guide as a starting point.
Product · Motril
Quisquilla de Motril
A small shrimp, Plesionika edwardsii, described by Motril as the star of the Granada coast’s seafood. It grows up to 17 cm and lives on sandy and rocky bottoms down to about 650 m.
- Season
- Not published by the sources
- Where to taste
- Bars and restaurants in Motril and along the coast; see the official Motril gastronomy guide.
- Where to buy
- Motril Municipal Market (Plaza de San Agustín), mornings Monday to Saturday.
Sources: Motril Turismo — Quisquilla de Motril · Ayuntamiento de Motril — Guía gastronómica (2026) · European Commission — commercial names, Plesionika edwardsii · Guide Michelin — Granada, vom Albaicín bis ans Meer (2026)
Dish · Costa Tropical
Espeto de sardinas · Espeto
Sardines skewered on a cane and roasted over a wood fire, traditionally on the beach.
- Ingredients
- Sardines; octopus, prawns, sea bream or sea bass are also grilled this way.
- Season
- Not published by the sources
- Where to taste
- Beach restaurants (chiringuitos) along the Costa Tropical.
Sources: Motril Turismo — Espeto de sardinas · Almuñécar Turismo — Gastronomía
Dish · Motril
Espichás
A traditional Motril dish of small dried fish: soaked in salt water, threaded through the mouth on a skewer or sugar cane, air-dried for about a day, then fried with garlic.
- Ingredients
- Small fish (whitebait), salt, garlic; served with a fried egg and bread.
- Season
- Not published by the sources
- Where to taste
- Bars and restaurants in Motril and along the coast; see the official Motril gastronomy guide.
Sources: Motril Turismo — Espichás · Ayuntamiento de Motril — Guía gastronómica (2026)
Product · Motril
Pulpo seco
Mediterranean octopus that is salted and hung to dry in the wind.
- Ingredients
- Octopus, salt.
- Season
- Not published by the sources
- Where to taste
- Bars and restaurants in Motril and along the coast; see the official Motril gastronomy guide.
Dish · Motril
Caldero de pescado · Caldero (fideos aparte)
A fish stew that began as a humble meal cooked on fishing boats with lower-value fish; the noodles are served separately.
- Ingredients
- Low-value fish (moralla), noodles.
- Season
- Not published by the sources
- Where to taste
- Bars and restaurants in Motril and along the coast; see the official Motril gastronomy guide.
Open data (JSON) · 08/11/2026
Frequently asked questions
What is quisquilla de Motril?
A small shrimp, Plesionika edwardsii, up to 17 cm long, caught mainly with traps off Motril. It is considered the star seafood of the Granada coast.
What is the difference between quisquilla and prawns?
They are different species: the quisquilla is Plesionika edwardsii, while the gambas usually sold in Spain are species such as Parapenaeus longirostris or Aristeus antennatus.
What are the best seafood specialities of the Costa Tropical?
Quisquilla de Motril, sardine espetos, espichás, dried octopus, fishermen’s caldero and the day’s fried fish.
Sources · Facts checked on 8 November 2026
- Motril Turismo — Quisquilla de Motril
- European Commission — commercial names, Plesionika edwardsii
- Ayuntamiento de Motril — Guía gastronómica (2026)
- Guide Michelin — Granada, vom Albaicín bis ans Meer (2026)
- Motril Turismo — Espeto de sardinas
- Motril Turismo — Espichás
- Motril Turismo — local products and recipes
- Almuñécar Turismo — Gastronomía
- Motril Turismo — Municipal Market