There are dishes that turn a meal into a little occasion. This carabinero prawn rice with lime air combines an intensely flavorful seafood stock, a deeply savory and comforting creamy rice, and, at the end, the lightness of a citrusy lime air that refreshes the palate and enhances the carabinero’s natural sweetness.
The recipe is calculated exactly for 4 people, with metric quantities and defined cooking times to achieve creamy rice while keeping the grains perfectly distinct.
🥘 Essential utensils
- 32–34 cm (12.5–13.5 in) wide paella pan or shallow casserole — essential for even cooking.
- 2-liter (2.1-quart) saucepan for preparing the stock.
- Fine-mesh strainer or chinois.
- Immersion blender — essential for creating the lime air.
- Chef’s knife and cutting board.
- Kitchen scale.
- Measuring jug.
- Spatula or wooden spoon.
🛒 Ingredients for 4 people
For the rice
- 1⅔ cups (320 g) round-grain rice such as Bomba
- 8 large carabinero prawns, approximately 17.6 oz (500 g) whole
- 4.2 oz (120 g) onion
- 2.8 oz (80 g) red bell pepper
- 2.1 oz (60 g) crushed tomatoes
- 2 garlic cloves, 0.3 oz (8 g)
- ⅓ cup (80 ml) extra-virgin olive oil
- ⅓ cup (80 ml) dry white wine
- 4.6 cups (1.1 L) hot carabinero prawn stock
- 0.07 oz (2 g) sweet paprika
- 0.02 oz (0.5 g) saffron threads
- 0.28 oz (8 g) fine salt
For the carabinero prawn stock
- Heads and shells from the 8 carabinero prawns
- 1½ tbsp (20 ml) extra-virgin olive oil
- 2.8 oz (80 g) leek
- 1.8 oz (50 g) carrot
- 1.8 oz (50 g) onion
- 1 garlic clove, 0.14 oz (4 g)
- 3⅓ tbsp (50 ml) brandy
- 5½ cups (1.3 L) cold water
- 0.07 oz (2 g) fine salt
For the lime air
- ¾ cup (180 ml) cold water
- 2 tbsp + 2 tsp (40 ml) freshly squeezed lime juice
- 0.07 oz (2 g) finely grated lime zest
- 0.07 oz (2 g) powdered soy lecithin
- 0.04 oz (1 g) fine salt
👨🍳 Step-by-step instructions
1. Prepare the carabinero prawns — 10 minutes
Carefully separate the heads and shells from the carabinero prawn bodies.
Reserve the bodies in the refrigerator and remove the intestinal tract from each prawn by making a small lengthwise incision along the back.
Cut 4 carabinero prawns in half lengthwise and leave the other 4 whole.
2. Prepare the carabinero prawn stock — 25 minutes
- Heat the saucepan over medium-high heat for 2 minutes.
- Add 1½ tbsp (20 ml) oil and the heads and shells.
- Sauté over high heat for 4 minutes, pressing the heads with a spoon to extract their juices.
- Add the chopped leek, carrot, onion, and garlic.
- Cook over medium heat for 5 minutes.
- Add 3⅓ tbsp (50 ml) brandy and cook over high heat for 2 minutes, until the alcohol evaporates.
- Add 5½ cups (1.3 L) cold water and 0.07 oz (2 g) salt.
- Once it begins to boil, reduce to medium-low heat and simmer for 12 minutes.
- Turn off the heat, let it rest for 2 minutes, then strain the stock.
- Measure out 4.6 cups (1.1 L) and keep it at 176–185°F (80–85°C) to add to the rice later.
Important: do not overcook the stock. Carabinero prawn heads can become bitter if boiled for too long.
3. Prepare the sofrito — 12 minutes
- Heat the paella pan over medium heat for 1 minute.
- Add ⅓ cup (80 ml) oil.
- Add the finely chopped onion and red bell pepper.
- Cook over medium-low heat for 7 minutes, stirring every 90 seconds.
- Add the chopped garlic and cook for 1 minute over low heat.
- Add the crushed tomatoes and cook for 4 minutes over medium-low heat.
The sofrito should be concentrated, with virtually no visible liquid remaining.
4. Toast the rice — 3 minutes
- Add the 1⅔ cups (320 g) rice.
- Add the 0.07 oz (2 g) paprika.
- Stir and cook for 2 minutes over medium heat, stirring continuously.
- Add ⅓ cup (80 ml) white wine.
- Cook for 1 minute over medium-high heat, until the alcohol smell disappears.
Meanwhile, infuse the saffron threads in 3 tbsp + 1 tsp of the hot stock (50 ml) for 3 minutes.
5. Cook the rice — 18 minutes
- Pour in the 4.6 cups (1.1 L) hot stock.
- Add the saffron infusion.
- Stir once to distribute the rice evenly.
- Cook for 6 minutes over high heat.
- Reduce to medium heat and cook for 8 minutes.
- Place the 4 whole carabinero prawns on top of the rice during the final 4 minutes.
- Add the 4 halved carabinero prawns during the final 2 minutes, flesh side up.
Do not stir the rice during cooking.
The total cooking time from the moment the stock is added is 18 minutes.
6. Prepare the lime air — 5 minutes
While the rice is finishing:
- Mix ¾ cup (180 ml) cold water, 2 tbsp + 2 tsp (40 ml) lime juice, 0.07 oz (2 g) zest, and 0.04 oz (1 g) salt.
- Add the 0.07 oz (2 g) soy lecithin.
- Allow the mixture to hydrate for 2 minutes.
- Place the immersion blender at an angle, so the blades are partially in contact with the liquid and partially with the air.
- Blend for 3 minutes at high speed, incorporating air from the surface.
- Let the foam rest for 30 seconds.
Use only the foam on the surface, not the liquid underneath.
7. Rest and finish — 4 minutes
Turn off the heat when the rice is still slightly moist.
Let it rest uncovered for 3 minutes.
Then check the texture: the rice should be creamy, glossy, and well emulsified, with enough moisture to spread slightly across the plate.
✨ Chef’s trick: the double carabinero finish
The secret is not to cook all the carabinero prawns from the beginning.
The heads and shells infuse the stock with their flavor, while the bodies are added at the end, allowing them to retain their delicate texture and natural sweetness.
For a particularly elegant finish, place a small spoonful of lime air right beside each carabinero prawn, rather than covering it. When the rice is eaten together with the foam, the acidity and lime aromas contrast beautifully with the rich, intensely marine flavor of the prawn.
🍽️ Plating
Serve approximately 2.8 oz (80 g) of dry rice per person once cooked, accompanied by 2 carabinero prawns per plate.
Finish each serving with 5–6 tablespoons of lime air, concentrating the foam on one side and over a small portion of the rice.
The result: an intensely flavorful, creamy seafood rice with the carabinero’s sweetness taking center stage and a fresh, aromatic citrus finish.