Prawns are a versatile, flavoursome addition to any dish and, whether added to paella or tossed into a salad, they infuse every meal with a sweet, succulent taste. However, in order to make the most of them, you need the perfect prawn recipe.
Luckily, if you have been on the lookout for the best way to cook prawns, you have come to the right place. Chef Javier De La Hormaza has created five dishes to provide inspiration for your own mouth-watering meals. For these recipes, Javier uses Spanish-imported prawns available from Basco, which bring a taste of the Basque region to the UK. Read on to find out more…
This is a simple shrimp ceviche recipe that takes just 35 minutes to create, but it packs a lasting punch when it comes to flavour. Javier uses a traditional method for creating homemade shrimp ceviche, taking the prawns and marinating them lime juice first. This gives them an added zest that balances the tartness of the granny smith apple, while the coriander infuses the dish with its unique aroma and chilli gives it an extra kick.
Tapas is at the heart of Spanish cuisine, and Javier’s lemon and garlic prawns recipe is a must for your tapas table that can be ready just 10 minutes. To get the perfect blend of flavours for these sizzling garlic prawns, everything needs to be done at the very end: flash cook the prawns in hot oil, then add the remaining ingredients at the very last minute before you serve them to your guest.
The gambas prawn pil pil recipe is another easy-to-make tapas dish that can be served up within 15 minutes. Made with fresh prawns, plenty of garlic and a hint of chilli, it must be served sizzling and accompanied by crusty bread to really make the most of every bit of the sauce. A glass of red is optional, but definitely adds to the flavour!
If your dining companions enjoy fiery food, this is the dish for them. Piri piri comes from the Swahili for ‘pepper pepper’ and that’s exactly what you get with this piri piri prawns recipe: a hot meal that leaves a lasting impression. Javier recommends marinating the prawns overnight in the chillis so that the heat permeates the prawns.
This prawn paella recipe uses carabinero prawns because these make the perfect addition to this beloved Spanish dish. Paella ingredients and methods vary across the different Spanish regions. Javier’s version follows the mantra that the secret to a good paella is a quality stock made from the prawn heads and shells. The flavours from these mix into the rice and combine to make an appetising main meal. It will take you over an hour to make this, but you’ll be glad it did – every mouthful is worth the time taken to create it.
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