Ultimate Carabinero Shrimp Paella Recipe – Rich Flavors & Simple Steps

Introduction

Embark on a culinary journey with our ultimate Carabinero Shrimp (also known as “red shrimp” or “scarlet shrimp”) Paella recipe. This luxurious dish marries the exquisite flavor of Aristaeopsis edwardsiana—the scientific name for these deep-red prawns—with the traditional spices of Spanish cuisine. Ideal for special occasions or a sumptuous family meal, this recipe delivers an authentic taste experience you won’t forget.

Ingredients for 4 servings

• 4-6 Carabineros (large red prawns) depending on the size
• 2 medium squids, cleaned and cut into rings
• 2 tablespoons pulpa de pimiento choricero (choricero pepper pulp)
• 4 artichokes, quartered
• 4 cups rice (short-grain, like Bomba) 100 grs per serving
• 4 garlic cloves, finely chopped
• 4 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• A pinch of saffron or paella coloring
• 1/4 cup brandy or rum for flambéing

Step-by-Step Guide to Crafting Carabinero Shrimp Paella

Preparing the Carabinero Fumet

1. Flambé the Carabineros: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté until fragrant. Carefully add the carabinero heads to the pan, sautéing until they turn a deep red. Pour in the brandy or rum and flambé by lighting it with a long match or lighter. Let the alcohol burn off completely.

2. Create the Fumet: Remove the carabinero heads from the pan and blend them with a bit of water until smooth. Strain the mixture through a sieve, pressing to extract as much liquid as possible. This is your flavorful fumet, set aside for later.

Cooking the Paella

1. Sauté the Ingredients: In the paella pan, using the flavored oil, sauté the squid and artichokes until they start to brown.
2. Toast the Rice: Add the rice to the pan, stirring constantly to coat it in the oil and flavors. Toast slightly for about 2 minutes.

3. Add the Spices: Mix in the pulpa de pimiento choricero, paprika, and saffron, ensuring the rice is evenly coated.
4. Pour in the Fumet: Add the carabinero fumet to the pan, following a 2:1 ratio of liquid to rice. Stir once to combine everything.

5. Cook the Paella: Reduce the heat to medium and let the paella cook uncovered for about 20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring during this time to allow a socarrat (crispy crust) to form on the bottom.
6. Garnish and Rest: Arrange the carabineros on top of the paella in the last 5 minutes of cooking. Remove from heat and cover with a clean towel; let it rest for 5 minutes before serving.

Perfect Serving Tips for Carabinero Shrimp Paella

Serve your Carabinero Prawn Paella directly from the pan to dazzle your guests with its vibrant colors and intoxicating aroma. Garnish with lemon wedges and a sprinkle of fresh parsley. A crisp, white wine, a light-bodied red pairs or a sangria pairs beautifully with the rich flavors of the paella.

Conclusion

This Carabinero Prawn Paella recipe is not just a dish; it’s a celebration of flavors, colors, and the rich culinary tradition of Spain. Whether for a special occasion or a weekend feast, it promises to transport you and your loved ones to the sun-drenched shores of the Mediterranean. Buen provecho!

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