Escabeche de picantones with prawns in cava
Ingredients to make Escabeche de picantones with prawns in cava:
- 2 picantones
- 12 red prawns
- 1 onion
- 1 leek
- 1 stalk of celery
- 1 carrot
- 8 garlic cloves
- 1 bay leaf
- 1 sprig of thyme
- 1 glass of cava or sherry
- 1/2 glass of olive oil + two tablespoons
- white peppercorns
- Salt
- To accompany
- 100 gr. of peas
- 1 zucchini
- 2 carrots
- 8 wild asparagus
How to make Escabeche de picantones with prawns in cava:
- Shell the peas. Peel the carrots and cut them along with the zucchini into thin slices lengthwise. Remove the hard part of the asparagus. Wash all the vegetables and blanch them separately. Drain and refresh them in cold water.
- Clean the picantones, cut them into quarters and season them. Place them in a casserole, preferably clay, with hot oil and fry them for 3 minutes on each side. Remove them and reserve them. Place the chopped leek and celery in the same pan, add the onion cut into strips, the bay leaf, the chopped garlic and thyme.
- Cook for 10 minutes, add the cava, vinegar, picantones, pepper and water and cook for 5-7 minutes. Remove the picantones and reserve them in a separate casserole. Wash the prawns, salt and pepper them and fry them in a pan with 2 tablespoons of oil for 2 minutes on each side.
- Peel them and pass the heads and the marinade through a Chinese strainer until obtaining a sauce. Add the prawns, the sauce and the reserved vegetables to the casserole with the picantones and leave to rest for 30 minutes.
- Red prawns from the Mediterranean are difficult to find outside the local area, so put the ones you have closest to hand, taking care to put more units since they are surely smaller than these.
