Barrafina’s barbequed carabineros

21 May 2021 | Updated on: 27 Sep 2022 |By Luxury London

This simple and summer-ready seafood dish from Barrafina executive chef, and Estrella Galicia ambassador, Angel Zapata Martin can be whipped up in a matter of minutes. Serve with a lightly dressed salad and fresh crusty bread

Serves four


4 carabineros60ml Arbequina olive oil Maldon salt


  1. In a charcoal oven or on a medium heat grill/griddle, barbeque or frying pan, cook each carabinero for about 1 1⁄2 mins on each side, until its colour turns from deep red to more orange.
  2. Drizzle with olive oil and sprinkle with Maldon salt before serving.
  3. Make sure to suck the head – it’s the best bit.

Read more: Petrossian’s smoked salmon maki rolls