Camarones a la diabla – prawns in fiery red chilli sauce with rice
Prawns simmered in a fiery red sauce of guajillo, árbol and chipotle chillies and tomato, cooked down in butter, and served with white rice and corn tortillas. The number of árbol chillies sets the heat.
- 45 minTime
- 25 minHands-on
- 4Portions
- 45 gprotein per portion
- 690kcal per portion
Ingredients for 4 portions
- 5Guajillo chiles
- 4Chiles de árbol
- 3Tomatoes
- ½Yellow onion, for the sauce
- 3 clovesGarlic
- 2Chipotle peppers in adobo, plus a little of their sauce
- ≈ 250 mlWater, from cooking the chillies
- 2 tbspButter
- 1 tbspRapeseed oil
- 700 gPrawns, raw, peeled and deveined, tails on
- to tasteSalt
- to tasteBlack pepper
On the side
- 250 gRice, long-grain
- 1 tbspRapeseed oil, for the rice
- ½Yellow onion, finely chopped
- 1 cloveGarlic, finely chopped
- ≈ 550 mlWater, hot
- 1 cubeChicken stock
- 8Corn tortillas
- 2Limes, in wedges
Method
- Rinse the rice in a sieve under cold water until the water runs almost clear, then drain well.
- Heat the oil in a saucepan over a medium heat and fry the rice, stirring often, for about 5 minutes, until opaque white. Stir in the chopped onion and garlic and fry for 1 minute more.
- Pour in the hot water, crumble in the stock cube and add salt. When it boils, cover, turn the heat right down and cook for 18 minutes without lifting the lid.
- Meanwhile, remove the stems and seeds from the guajillo and árbol chillies and toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
- Simmer the chillies and tomatoes in boiling water for 8 minutes, until the chillies are soft.
- Lift out the chillies and tomatoes and blend them with the onion, garlic, the chipotles and a little of their sauce, 250 ml of the cooking water and some salt until smooth. Sieve the sauce.
- Heat the butter and oil in a large frying pan over a medium heat. Pour in the sauce carefully, as it spits, and let it bubble over a medium-low heat for 8 minutes, stirring now and then, until thickened and slightly darker.
- Add the prawns, season with salt and pepper and cook them in the sauce for 3–4 minutes, stirring, until pink and curled.
- Warm the tortillas in a dry frying pan. Fluff the rice with a fork and serve the prawns in their sauce with the rice, tortillas and lime wedges.
