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An 800g net pack of Carabineros — large deep-sea wild red prawns caught off the coast of Mozambique in the Western Indian Ocean. Carabineros are one of the most prized prawns in Mediterranean cookery, particularly in Spain and Portugal, where they’re celebrated for their intensely sweet, lobster-like flesh and dramatic deep-red shell. A serious special-occasion ingredient.
Pack details
- Net weight: 800g
- Species: Carabineros / wild red prawn (Plesiopenaeus edwardsianus)
- Catch: wild, deep-sea
- Origin: Western Indian Ocean, off Mozambique
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook Carabineros
Cook simply — the shell adds enormous flavour, and overcooking destroys the delicate sweetness. The heads contain the most prized juice in any prawn dish.
- BBQ / griddle: 2 minutes per side over high heat with sea salt and olive oil.
- Pan-fry: 1–2 minutes per side in butter and garlic.
- Plancha: traditional Spanish style, on a flat-iron grill with sea salt only.
- Paella centrepiece: arrange whole on top of the rice in the last 5 minutes — the heads enrich the whole pan.
Suck the heads — that’s the best bit. Pair with a chilled Albariño, dry Spanish rosé or a fino sherry.
Sourcing and delivery
Wild Carabineros from Mozambique waters, caught and frozen at sea. Dispatched frozen from our UK warehouse in insulated packaging.
