How to Cook Carabineros: Grilled, Pan-Seared or Raw

A perfectly cooked carabinero can leave you speechless at the table. An overcooked one turns into a rubbery tail that has cost you a small fortune.

Here is everything you need to cook carabineros perfectly, without overdoing them or leaving them undercooked.

A Shellfish with Character

Carabineros are deep-sea crustaceans, easily recognised by their intense red colour and rough shell. Their flesh is firm, slightly sweet and has a much more powerful seafood flavour than prawns or shrimp.

Much of that intensity is concentrated in the head, where the coral and most of the juices are found. That is why making the most of it is almost essential. Carabineros are also rich in protein, with around 115 kcal and nearly 24 g of protein per 100 g.

What Happens Before Cooking

Large sizes, such as 00 or 0, are perfect for pan-searing or grilling, while smaller ones work better in rice dishes and stocks. Choose carabineros with an intense red colour, a firm head and a fresh sea aroma.

If they are frozen, defrost them in the refrigerator and dry them thoroughly before cooking. High-quality flash-frozen carabineros can deliver excellent results all year round.

Pan-Seared: The Two-Minute Method

Heat a griddle or heavy frying pan until very hot and add coarse salt or a little extra virgin olive oil. Cook the carabineros for around 2 minutes on each side, slightly longer if they are particularly large.

Before removing them from the heat, gently press the head so that it releases its juices. Finish with a few drops of lemon juice or a little garlic and parsley. The ideal result is juicy, pearly flesh that has not been overcooked.

The Perfect Point on the Grill

Grilling gives carabineros a distinctive smoky flavour. Wait until the coals are covered with white ash and cook them over medium heat, away from direct flames, with a little oil and salt. Leave them for around 3 to 4 minutes on each side, keeping a close eye on them to avoid overcooking.

If you do not have a barbecue, you can also cook them in the oven at 200°C/392 ºF for 5 to 7 minutes.

Raw, Without Hiding the Flavour

When served raw, carabineros have a delicate texture and an intensely rich flavour. Always use very fresh or flash-frozen produce and defrost it in the refrigerator.

Slice the tail thinly and add only salt, extra virgin olive oil and a few drops of lemon or lime juice. Serve immediately and cook the head separately on the griddle.

Mistakes That Can Ruin the Dish

Avoid overcooking them, using a griddle that is not hot enough or masking their flavour with heavy sauces. To accompany them, all you really need is a good chilled wine and some bread to soak up the juices.

When the product is this good, cooking it properly means doing as little as possible and allowing its full flavour to speak for itself.