Camarones a la Diabla

Method

1. 1

   Toast the chillies

   Set a dry frying pan over medium heat. Toast the guajillo and árbol chillies for 20 to 30 seconds per side, pressing them lightly, until fragrant and just pliable. Transfer to a heatproof bowl.

2. 2

   Soften the chillies

   Cover the chillies with just-boiled water and leave for 15 minutes off the heat, until soft.

3. 3

   Cook the vegetables

   Heat the same pan over medium-high heat. Add the tomatoes, onion and garlic and cook for 6 to 8 minutes, turning now and then, until softened with browned patches.

4. 4

   Blend the sauce

   Drain the chillies and put them in a blender with the cooked tomatoes, onion, garlic and 120 ml water. Blend on high for 1 to 2 minutes, until completely smooth.

5. 5

   Strain the sauce

   Strain the sauce through a fine sieve into a bowl, pressing the pulp through.

6. 6

   Fry the sauce

   Warm the oil in a wide frying pan over medium heat. Carefully pour in the sauce and add the oregano and salt.

7. 7

   Thicken the sauce

   Cook for 6 to 8 minutes, stirring often, until thickened and the sauce has darkened slightly.

8. 8

   Cook the prawns

   Add the prawns and turn them through the sauce. Cook over medium heat for 3 to 5 minutes, turning once, until opaque and firm, with an internal temperature of 63°C.

9. 9

   Season and serve

   Taste the sauce and add more salt if needed. Serve hot with lime wedges for squeezing over the prawns.

Tips

• Keep the chillies moving in the pan and take them off the heat before they blacken, which can make the sauce bitter.
• Pour the sauce into the pan slowly, as it may splutter at first.
• Pat the prawns dry before cooking so they sear gently in the sauce rather than releasing excess water.

Swaps

• Use peeled raw prawns of a similar size in place of king prawns.
• Use a mild dried chilli in place of the árbol chillies for a gentler sauce.
• Use dried marjoram in place of Mexican oregano.

Storing

Refrigerate leftovers in an airtight container for up to 2 days and reheat gently until hot.