Carabineros

Carabineros are large, deep-red prawns (*Plesiopenaeus edwardsianus*) native to the eastern Atlantic and Mediterranean, prized for their intense flavor and dramatic appearance. Unlike common shrimp, carabineros are typically harvested from deep, cold waters, which contributes to their firm texture and sweet, briny taste. A great version is defined by its freshness—the shells should be bright crimson, the flesh translucent, and the heads packed with rich, coral-colored tomalley. Cooking is minimal: often grilled or sautéed with olive oil, garlic, and sea salt to let the natural flavor shine. Overcooking is the cardinal sin, as it turns the delicate meat rubbery.

In Cádiz, Spain, the dish is elevated at **El Carrousel**, a venue highlighted by *Where The Foodies Go* for its mastery of local seafood. There, carabineros are prepared simply, allowing the prawn’s inherent sweetness to take center stage. Regional variations include the Spanish *carabineros a la plancha* (griddled) or served with a light saffron broth, while in Portugal, similar deep-water prawns might be incorporated into *arroz de marisco*. Across the Mediterranean, chefs emphasize the importance of using the heads for sauces or stocks, extracting every ounce of flavor. The best versions, however, remain those that respect the ingredient’s purity—a philosophy that El Carrousel and other top-tier coastal venues champion.