ONIMA recipes
Carabineros with Sobrasada Butter
A quick and luxurious recipe for Carabineros with Sobrasada Butter.
- Yield
- Serves 2-4
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 15 minutes
- Difficulty
- Easy
Original recipe
Ingredients
- 6-8 carabineros (or large prawns), lightly salted
- 2 tbsp olive oil
- 2 large spoons sobrasada butter (see 1-2-3 Butter 'zine for recipe)
- Flaky sea salt, for garnish
Step by step
-
Prepare the Pan
Heat a large skillet over high heat. Add the olive oil and let it shimmer, ensuring the pan is hot enough to sear the carabineros.
-
Cook the Carabineros
Place the salted carabineros into the pan in a single layer. Sear for 2-3 minutes on each side, or until the shells turn bright red and the flesh is just cooked through.
-
Add Sobrasada Butter
When the carabineros are almost done, reduce the heat slightly and add 2 large spoons of sobrasada butter to the pan. Allow the butter to melt and coat the prawns, basting.
-
Plate and Garnish
Transfer the carabineros to a hot plate. Add a quenelle of sobrasada butter alongside the prawns for dipping or spreading. Sprinkle with flaky sea salt.
The whole recipe, at a glance
Your cooking chart.
Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.
Swipe across. Ingredients stay in view.
| Ingredients | Preparation flow | |||
|---|---|---|---|---|
| 2 tbsp olive oil | Heat the skillet over high heat, then heat the olive oil until shimmering. | Sear salted prawns in one layer, 2–3 minutes per side, until shells are red and flesh is just cooked. | When almost done, lower heat slightly, melt in the sobrasada butter and baste. | Plate warm with sobrasada butter alongside and a sprinkle of flaky salt. |
| 6-8 carabineros (or large prawns), lightly salted | ||||
| 2 large spoons sobrasada butter (see 1-2-3 Butter 'zine for recipe) | ||||
| Flaky sea salt, for garnish | ||||
| Sobrasada butter for serving | ||||