Step-by-Step Instructions

1. 1.Prepare the Carabinero Prawns

   Carefully split the large carabinero prawns in half lengthwise and set them aside. These will be added later in the cooking process.

2. 2.Heat the Paella Pan and Add Sofrito

   Place a paella pan on the stove over high heat. Add a generous amount of olive oil to the pan and sprinkle with salt. Once the oil is hot, add the red sofrito (a tomato and pepper base) and the green basil sofrito. Stir well to combine the sofritos and cook for a few minutes until fragrant.

3. 3.Add Rice and Prawn Stock

   Pour the bomba rice into the pan and stir it thoroughly into the sofrito mixture, ensuring each grain is well coated. Next, add the prawn stock, making sure it completely covers the rice. Sprinkle a pinch of saffron threads into the liquid.

4. 4.Simmer the Paella

   Bring the paella to a boil, then reduce the heat to a gentle simmer. Allow the paella to simmer on the stove for approximately 15 minutes, or until the rice has absorbed most of the liquid and is starting to become tender.

5. 5.Add Prawns and Cook in Charcoal Oven

   Carefully arrange the split carabinero prawns on top of the simmering paella, ensuring they are partially submerged in the liquid. Transfer the paella pan to a preheated charcoal oven (or a regular oven if a charcoal oven is not available) to finish cooking. Cook until the rice is fully tender and the prawns are cooked through.

6. 6.Torch and Serve

   Once the paella is removed from the oven, use a kitchen torch to lightly char the top of the carabinero prawns. This adds a beautiful finish and enhances their flavor. The paella is now ready to be served directly from the pan.