These exceptional prawns from Spain have a flavour that is outstanding, a dense mineral sweetness to the tail and the juices in the head are like a shellfish bisque. Here Angel shares an easy recipe to get the best out of these prawns on the BBQ.
- In a charcoal oven or on a medium heat grill/ griddle, barbecue or frying pan, cook each carabinero for about 1½ mins on each side, until its colour turns from deep red to more orange.
- Drizzle with olive oil and sprinkle with Maldon salt.
- Angel’s tip: In Spain it is the juices from the head that are most prized, so make sure to suck the juices out.
- Preparation time:
- 5 min
- Cooking time:
- 5 min
60ml Arbequina olive oil
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.