Barrafina’s barbequed carabineros
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
Ingredients
4 carabineros60ml Arbequina olive oil Maldon salt
Method
- 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.
- Drizzle with olive oil and sprinkle with Maldon salt before serving.
- Make sure to suck the head – it’s the best bit.
