Spanish Carabinero Wild Prawn Heads 1kg

Description:  Spanish Carabinero Wild Prawn – (Heads Only) are caught sustainably off the costs of Spain and Morocco. Each prawn is quickly cleaned, hand packed and  Individually Quick Frozen (IQF) on board the prawning vessel. This helps to maintain the utmost freshness and sashimi grade quality demanded by the top chefs around the world.

Carabinero prawn heads are a delicacy packed with intense umami and briny richness. Instead of discarding them, here are some chef-recommended recipes and uses that highlight their deep flavor: 

How to prepare: Defrost overnight or under running water for 30 minutes to 1 hour. The Carabineros are ready to eat right after defrosting, we would recommend eating it raw for sashimi or Grilled on the BBQ/Pan with a pinch of Seasalt.

Size: 1kg styrofoam box

Category: IQF Frozen Sashimi Grade Seafood

Ingredients:  Shellfish (Crustaceans)

Allergens: Shellfish

Storage: Store in the Freezer / Once opened, use within 1 month. IQF is packed in 1kg Styrofoam boxes

Cooking instructions

1. Carabinero Head Broth (Rich Shellfish Stock)

Perfect base for risotto, paella, ramen, or bisque

Ingredients:

• Carabinero heads and shells

• Olive oil or butter

• 1 garlic clove, crushed

• 1 small onion, chopped

• 1/2 cup white wine (optional)

• Water or light fish stock

• Optional: thyme, parsley, fennel, tomato paste

Cooking Instructions:

1. Sauté garlic and onion in olive oil until translucent.

2. Add prawn heads and cook over medium-high heat until bright red and fragrant, crushing the heads gently to release the juices.

3. (Optional) Deglaze with white wine; reduce.

4. Add water or fish stock to cover. Simmer for 30–45 minutes.

5. Strain through a fine sieve or cheesecloth.

✅ Use as a base for:

• Seafood risotto

• Paella or fideuà

• Bouillabaisse

• Ramen broth

🍜 2. Carabinero Head Butter (Shellfish Compound Butter)

Luxurious umami boost for grilled seafood, toast, or pasta

Ingredients:

• Carabinero heads (5–6 for a small batch)

• 100g unsalted butter, room temp

• 1 garlic clove (optional)

• Lemon zest or chili (optional)

Instructions:

1. Roast or pan-fry heads in olive oil until fragrant. Press with a spatula to extract juices.

2. Strain the oil/juices into softened butter.

3. Mix thoroughly. Add lemon zest, chili, or herbs if desired.

4. Chill and store.

✅ Use to:

• Finish grilled lobster or prawns

• Toss with pasta or gnocchi

• Spread on toasted sourdough

🍲 3. Carabinero Head Sauce (Spanish-Style Reduction)

For finishing seafood dishes or plating

Instructions:

1. Crush and sear the heads in olive oil until deep red.

2. Add a splash of brandy or sherry and flame off.

3. Add a small amount of tomato paste and a ladle of fish stock.

4. Simmer and reduce until thick.

5. Strain into a fine sauce.

✅ Spoon over:

• Seared scallops

• Sous-vide fish fillets

• Carabinero tail dishes

🍢 4. Grilled or Fried Prawn Heads (Crispy Bar Snack)

Crunchy, salty, umami-packed – great garnish or snack

Instructions:

1. Clean and pat-dry prawn heads.

2. Toss in cornstarch or flour with salt.

3. Deep-fry at 180°C (355°F) for 1–2 minutes.

4. Serve hot with lemon or aioli.

✅ Serve as:

• Tapas

• Crunchy topping for rice or noodles

Carabinero (Plesiopenaeus edwardsianus), caught in Moroccan or Spanish waters (FAO 34 Central-Eastern Atlantic and FAO 37.1 Mediterranean Sea) without the addition of any other ingredient, packed in cardboard box and packed in porexpan box, both for

food use.

HISPAMARE is a fishing family business, formed over three generations. Since the beginning each generation has gained and applied experience and know-how across the fishing operations and the seafood.

distribution value chain. As a fully vertically integrated group (production, trading/auctions and distribution) we are able to optimise resources and capabilities at every stage of the value chain in order to maximise the return for our customers