Camarones a la Diabla

Ingredients

• 700g raw peeled king prawns
• 4 dried guajillo chillies, stalks and seeds removed
• 2 dried chiles de árbol, or 1/2 tsp chilli flakes
• 3 plum tomatoes, roughly chopped
• 3 cloves garlic, peeled
• 1/2 white onion, roughly chopped
• 3 tbsp olive oil
• 1/2 tsp dried oregano
• 1 tsp fine salt
• 100ml fish or vegetable stock
• Juice of 1 lime
• Small bunch fresh coriander, chopped
• Cooked rice, to serve

Method

1. Toast the chillies in a dry pan for 30 seconds per side, then soak in hot water for 15 minutes and drain.

2. Blend the chillies with the tomatoes, garlic, onion, oregano, salt and stock until smooth.

3. Heat 1 tbsp of the oil in a pan, add the sauce and simmer for 10 minutes until thickened and glossy.

4. Heat the remaining oil in a large frying pan and sear the prawns for 1 to 2 minutes per side until just pink.

5. Add the prawns to the sauce and simmer for 2 minutes.

6. Stir in the lime juice, scatter with coriander and serve with rice.