Prawns Paco Alcalde (shrimp In Spicy Tomato Sauce) Recipe

Prepare and toast crostini

Preheat oven to 400°F (200°C). Arrange the bread slices in a single layer on a baking sheet. Brush both sides lightly with 1 tablespoon olive oil and sprinkle lightly with sea salt. Toast in the oven until golden and crisp, about 6–8 minutes, flipping once halfway. Remove and rub the warm slices with the cut side of the halved garlic clove for a subtle garlic flavor. Keep warm.

Bloom saffron

Place the saffron threads in a small bowl and cover with 1 tablespoon warm water or a splash of the stock. Let steep at least 5 minutes to release color and aroma.

Season shrimp

Pat the shrimp dry with paper towels. Season both sides with 1/4 teaspoon salt and a light pinch of black pepper. Set aside.

Sauté aromatics

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts and oil shimmers, add the finely diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Develop tomato base

Stir in the tomato paste and cook 1 minute to caramelize slightly. Pour in the white wine (if using) and scrape up any browned bits, cooking until the wine reduces by half, about 1 minute. Add the crushed tomatoes and stock, then stir in the smoked paprika, red pepper flakes, the steeped saffron with its liquid, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and cook uncovered 6–8 minutes to reduce slightly and concentrate flavors. Taste and adjust seasoning (add lemon juice now for brightness).

Cook shrimp in sauce

Raise heat to medium-high so the sauce is at a lively simmer but not splattering. Add the seasoned shrimp in a single layer, spacing them slightly apart. Cook 1.5–2 minutes on the first side until the underside turns pink, then flip and cook another 1–2 minutes until opaque and just cooked through. Total shrimp cook time should be 3–4 minutes depending on size. Spoon sauce over shrimp as they cook to infuse flavor. If sauce becomes too thick, add a splash more stock.

Finish

Remove skillet from heat. Stir in 1 tablespoon chopped parsley and 1 teaspoon fresh lemon juice. Adjust salt and pepper to taste.

Spoon the hot saffron tomato broth and shrimp into a warm shallow bowl or small cast-iron skillet. Arrange the toasted crostini alongside or partially dipped into the broth. Garnish with the remaining parsley and serve with lemon wedges for squeezing. Serve immediately so crostini remain crisp.