Carabineros with a crust

This recipe from Elena Arzak uses carabineros, a type of giant red prawn. The 'crust' in the recipe's name refers to a crisp made from baked kiri mochi, that is used to top the sautéed carabineros tails, and garnished with slivers of kombu seaweed, pistachio and herbs. The red mojo sauce is made with two different types of Spanish peppers - choricero and piquillo - which are sweet and fruity rather than hot.

First published in 2022





Pickled red onion

  • 1 red onion, peeled and cut into strips
  • salt
  • 80g of cane sugar
  • 300g of water
  • 35g of cider vinegar

Green mojo

Red mojo

Kiri mochi cracker

For garnish


  • Vacuum bag and machine
  • Silpat mat
  • Thermomix



Season the prawns. Put them in a vacuum bag along with the rest of the ingredients


Vacuum pack the whole mix at 80% and store in the fridge for 3 hours


Meanwhile, make the pickled red onion. Cut the onion into a fine julienne and season it

  • 1 red onion, peeled and cut into strips
  • salt

Put the sugar, water and vinegar in a pan and bring to a boil. Once boiling, pour over the onion. Let cool and consume any leftovers within 24 hours

  • 80g of cane sugar
  • 300g of water
  • 35g of cider vinegar

For the green mojo sauce, add the spinach to a pan of salted, boiling water. Once cooked, cool in ice water and drain well


Blend the spinach in the Thermomix together with the rest of the ingredients, adding a splash of water if needed. Season and set aside


For the red mojo sauce, sauté the chopped piquillo peppers in a pan with oil for 5 minutes


Blend together with the rest of the ingredients. Season and adjust to taste with a little more sugar if needed


For the mochi, first preheat the oven to 180°C/gas mark 4


Grate the mochi onto a Silpat, making circles roughly 6cm in diameter. Add a little julienned kombu on top

  • 50g of kiri mochi
  • 50g of dried kombu, rehydrated and julienned

Bake the mochi between two Silpats for 22 minutes


Remove the top Silpat and sprinkle the crackers with ground pistachio. Add the dill once the crackers have cooled


Once ready to serve, drain the prawn tails and sauté them until cooked through


In the middle of the plate place a little red mojo then the prawns. Top with a little pickled onion


Place the mochi and kombu crisp on top of the prawns


Dot the red and green mojo sauce around the prawns. Garnish with dill and rosemary

First published in 2022

The third generation of Arzaks to run the eponymous restaurant, Elena Arzak has maintained the three Michelin stars awarded to the restaurant back in 1989 and kept the Arzak name at the top table of the restaurant world.

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