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.

Instructions

1. 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.

2. 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.

Then serve and enjoy!

Ingredients

4 carabineros

60ml Arbequina olive oil

Maldon Salt

Preparation time:     5 minutes

Cooking time:           5 minutes

Serves:                       4