Jan 30, 2026
Black Rice with Alistado Prawns and Queen Scallops
This black rice dish is a true celebration of the sea, where ingredient quality takes centre stage.
Serves 4 | Prep 15m | Cook 50-60m
Grilled Carabineros with Lemon & Sea Salt
Serves | Prep 10m | Cook 4-6m
Carabineros are large, deep-red prawns prized for their intense flavour, firm texture and naturally sweet, rich taste. Grilling them over high heat enhances their depth and brings out their characteristic succulence. This simple preparation allows the quality of the Carabineros to shine, complemented only by a touch of lemon and sea salt.Ingredients
-
- 6–8 large whole Carabineros
- 2–3 tbsp Extra Virgin Olive Oil
- Sea Salt Flakes
- 1 Lemon
- Optional: finely chopped fresh parsley for garnish
Method
- Prepare the grill: Heat your barbecue or grill to a medium-high temperature. Ensure the coals are glowing and free of open flame before cooking.
- Prepare the Carabineros: Rinse the prawns gently under cold water and pat them dry with kitchen paper.
- Season: Drizzle with extra virgin olive oil and season generously with sea salt flakes.
- Grill: Place the Carabineros directly on the hot grill and cook for 2–3 minutes on each side. They should turn a deeper red and the flesh should become firm but still succulent.
- Add lemon: While still hot, squeeze fresh lemon juice over the prawns. Serve with additional lemon wedges on the side.
- Serve: Present immediately, optionally topped with a little chopped parsley. Crusty bread works beautifully to soak up the juices.
Chefs Notes
Serve with toasted or rustic bread to capture the flavourful juices. A simple green salad with a citrus dressing makes a refreshing accompaniment. Pair with a crisp, dry white wine such as Albariño or Verdejo to complement the natural sweetness of the prawns.
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