Gambas al Ajillo

200 g fresh prawns tails
1 tbsp. lemon juice
splash of olive oil
6 cloves garlic (minced)
1 small piece finger pepper (sliced)
salt and pepper

Season prawns with lemon juice, salt and pepper. Sauté garlic and finger pepper in olive oil. Add shrimps and cook until pale orange.

This recipe is the best with fresh prawns.

Remaining heads and shells are great for prawns stock, just cook them 30 minutes with onion, celery, garlic and carrots.

Mixed seafood with asparagus and thyme

300 g barracuda fillet
150 g squid (cleaned)
150 g prawns tails (without shells)
10 medium size asparagus
fresh thyme
olive oil
juice of one lemon
1/2 chili (seedless, finely chopped)

Cut the fish fillet into a same size pieces. Score the skin and season with salt and pepper. Score the squid (crisscross) from inside, preserve tentacles.
In a large pan heat the olive oil. Put the fish filet in a pan skin side down. Add squid tentacles. Fry, when the fish is done on one side, add squid and prawns tails. Season with salt and pepper. Add thyme and asparagus. Toss and stir for another few minutes. When it’s done, remove the fish from the pan. Continue cooking until all the ingredients are nicely done. Remove pan from the heat, cut squid on a cutting board in a bite size pieces. Put it back in the pan and add chili and lemon juice.
Lay the fish filets on the plate, assembly squid, prawns and asparagus over the fish. Sprinkle with fresh parsley, olive oil and lemon juice according to personal preferences.
Original recipe by Jamie O.

During the cooking process I was thinking: Shit, this can’t be good. The fish started to fall apart and later I had to much liquid in a pan. Luckily, this is one of those recipes with which you can’t go wrong. If the ingredients are fresh it will taste good no matter what you do with it.

Prawns a la Buzara

Easy to make Adriatic sea fisherman’s speciality.

1,5 kg prawns
1/2 cup olive oil
1 cup white wine
1/2 can peeled tomatoes (chopped, with liquid)
6 garlic cloves (chopped)
1/2 cup parsley (chopped)
1 tbsp bread crumbs

Heat the olive oil in a large saucepan over medium heat. Add chopped garlic and sauté for 30 second, add parsley and sauté for 30 more seconds. Add breadcrumbs and sauté for another 30 seconds. Then add prawns, wine and tomatoes. Season with salt and pepper. Stir and cook on low heat for 15 minutes to half an hour (depending on the size of the prawns).
Serve sprinkled with fresh parsley.
Usually it is eaten with polenta or bread, but it will go well with the rice also.

With Leftovers (if any) it’s easy to make Pasta a la buzara. Remove the prawns from the shell, cut them into smaller pieces. Cook pasta al dente, add the prawns and remaining sauce.