Gambas Carabiniero on Couscous and Chorizo

Prawns:

Break the shrimp out of the shell, remove the intestines and rinse.

Drain on a paper towel.

Then roast the prawns with the garlic and thyme in olive oil on both sides. Season with salt and pepper.

Couscous:

Boil the fish stock with the spices and the olive oil, add the couscous and let it swell for about 15 minutes with the lid of the pot closed. Quarter the peppers and cut them into lozenges. Put the lozenges briefly in boiling water and rinse in iced water. Then remove the skin from the peppers, add to the couscous together with the Raz el Hanout and season with sea salt.

Chorizo sauce:

Dice the shallots and sauté in a tablespoon of butter until translucent, add the thyme sprigs and the chorizo. Fry the chorizo and extinguish with the white wine and vermouth, boil a little and fill up with the fish stock. Simmer on low heat for about 15 minutes and strain through a sieve. Blend with the remaining butter and season with sea salt.

Add the spinach leaves, the crushed garlic clove and the olive oil to a wok. Season with salt and nutmeg (freshly grated) to taste.

Arrange the couscous on four warmed plates, add the spinach leaves, place the prawns on top of the couscous. Heat the chorizo sauce with the whipped cream. Finish with the chorizo foam.

Tip: Cook only with high quality spices – they are

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