10-12 prawns (10 prawns, 140 g in photo)
4 calamari (86g in photo)
2 tsp olive oil
1 tsp butter
For diabla sauce
1 tomatillo (62 g in photo)
4-5 cherry tomatoes or 1 small roma tomato (4 cherry tomatoes, 32 g in photo)
3 New Mexico peppers
1 chipotle pepper
1 morita pepper
1 clove garlic
1/2 medium onion (saute and simmer a portion with rest of sauce ingredients; use remainder to finish up the dish)
1 bay leaf
A few black peppercorns
Several coriander seeds
Generous pinch oregano
1 tsp olive oil
400-500 cc water
Cut onion into small and large sections, and thinly slice the large section.
In a medium pot, heat 1 tsp olive oil.
Flip as necessary to keep ingredients from burning.
Meanwhile, shell prawns, clean with potato starch, and rinse (save shells).
Clean calamari, and cut into rings.
When all ingredients for sauce are tender, remove and discard stem/top of chili peppers, place in food processor with rest of ingredients, and puree.
In the meantime, heat 2 tsp olive oil in another medium pot, and saute prawns shells on medium heat.
In the same pot, melt butter, add prawns and calamari, and saute.
In the same pot, add onion slices, and saute until translucent.
Reduce heat or remove from stove, place a strainer over pot, and strain sauce.
Put prawns and calamari, mix, and simmer for another 5 minutes.
Serve hot. (Served with relatively plain, mild arroz a la Mexicana in photo.)
- The above is an adaptation of "Camarones a la Diabla Deliciosa Receta" by Chef Rogelio Lara. I especially liked his use of tomatillos instead of tomatoes as well as the combination of dried chili peppers. He uses guajillo, chipotle and morita peppers.
- If chipotle (brownish gray) and morita (dark red brown) peppers -- both are smoked, dried jalapeno peppers -- are not available, you can use chipotle peppers in adobo sauce or the adobo sauce alone. One chipotle pepper in adobo sauce results in a similar spiciness as the above recipe. Adjust the chipotle amount according to your taste.
- Sauce ingredients can be dry sauteed (without oil), which results in a lighter taste at the end.
- If the sauce turns out to be too spicy for you, add some coconut milk to counter the heat. It transforms this dish into something southern Asian, and it tastes great!