Sautéed chickpeas with wild prawns
Ingredients (Serves 6)
- 500 g Pedrosillano chickpeas (small chickpeas)
- 800 g TERRANOVA whole raw prawns
- 200 ml Arbequina extra virgin olive oil
- 3 garlic cloves, peeled
- 1 ham bone
- Whole black peppercorns
- 2 bay leaves
- 1 mocha spoon of smoked paprika from La Vera (pimentón de la Vera)
- Salt
Preparation
Cook the chickpeas with a pinch of salt, the ham bone, bay leaves, and black peppercorns; once cooked until tender, drain and set aside.
Peel the prawns and infuse all the shells and heads in the oil at 100°C, pressing them to extract the juices and tomalley, then strain to obtain a prawn-infused oil.
Heat the oil in a pan, brown the minced garlic, and carefully add the paprika so it does not burn; next, add the seasoned prawn tails and, after a couple of minutes, fold in the cooked chickpeas, sautéing everything together. Finish with a couple of tablespoons of chopped parsley, adjust seasoning with salt, and serve.