Camarones en Achiote con Arroz Primavera (Achiote Prawns with Spring Rice)

Spring is here! The best time of the year, especially if you live in London, because the city comes back to life, literally, lots of flowes everywhere, new leaves on the trees, birds singing, sun, lovely days! Wow! I love London in the Spring! 

So today to celebrate the first day of spring I cooked a special dish, Spring rice (arroz primavera) with some delicious prawns marinated in achiote paste and then grilled, believe me, you are going to love this recipe, it is a perfect dish to just serve on a big platter and put it on the middle of the table and let everybody help themselves.
Here is the recipe, if you try it let me know what you think, just leave a comment! I will be very happy to read it and replay to you.

Serves 4

Time 40 min


For the prawns

  • 18 prawns with heads & tails
  • Wahaca achiote marinade or
  • Achiote paste mix with juice of an orange
  • Salt to taste
  • Pinch of ground black pepper
  • 2 tbsp vegetable oil
  • 4 wooden skewer sticks

For the spring rice

  • 1 cup of basmati rice
  • 1 courgette cut in little cubes
  • 2 medium carrost cut in little cubes
  • 1 cup of frozen sweetcorn
  • 1 cup of frozen peas
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 2 1/2 cups of chicken stock or vegetable stock
  • Salt to taste
  • A knob of butter 
  • 3 tbsp vegetable oil

To serve

  • 2 avocados peeled & sliced
  • 2 limes cut in wedges


  1. If you are using wooden skewers, live them to soak in water for a few hours before using them. Then once you are ready to cook, place two prawns in each skewer.
  2. Put the prawns to marinate 2 hrs before cooking and store them in the fridge.
  3. Chop all the vegetables and have them ready for your rice.
  4. Have the chicken or vegetable stock ready.
  5. In a large saucepan heat the oil at medium heat and add the onion, after 3 min, add the garlic. Fry them for 3 more min and add the rice, stir for a minute and add the carrots and courgette. Add the knob of butter, once it is dissolved, pour the stock. Low the heat all the way down, add the peas and sweetcorn and put the lid on. Leave it to cook until all the stock has evaporated and the rice is fuffly.
  6. While the rice is cooking, take a frying pan or skillet and add 2 tbsp of oil. Once is hot add the prawn skewers and fry for 3 min on each side ar hight heat. 
  7. When the rice and prawns are ready, serve them on a big platter and place it in the middle of the table. Add some avocado slices on the side and some lime wedges. Enjoy them in a family gathering with some nice refreshing beers.



    Pozole de Langosta (Lobster Pozole)

    Hi guys! Welcome to a new week, it is Monday and the weather in London is not great, as usual, but as you probably know, Mondays for me are special because my husband, el inglés, stays at home to work, so I always try to make something extra yummy on this day and today I thought to combine two of his favourite things, pozole & lobster, he loves pozole and seafood, so cooking pozole with lobster makes this Mexican dish extra luxurious!

    It is very easy to make, especially if you can get precooked pozole maiz, so you will have food in 30 min.

    Serves 2

    Time 30 min or 1 hr 20 min if making the seafood stock from scratch


    To make the fish or seafood stock

    • 2 Lobster heads
    • Fish bones & heads
    • 1 carrot
    • 1 celery stock
    • 1/2 onion
    • 2 tomatoes
    • A bunch of fresh coriander (cilantro)
    • Salt to taste
    • 4 black pepper corns
    • 1 bay leave
    • 1 l of water

    For the pozole

    • 2 lobster tails
    • 5 cups of seafood or fish stock or 1 organic fish stock cube
    • 3 cups of precooked pozole maiz
    • 2 tomatoes
    • 1/2 white onion
    • 1 clove of garlic peeled
    • 3 chipotle chillies in adobo or 1/2 cup of chipotle paste
    • Salt to taste
    • 1/2 tsp dried oregano
    • Pinch of black ground pepper
    • 2 tbsp vegetable oil

    To garnish

    • 1 cup of shredded white cabbage or iceberg lettuce
    • 1/2 white onion finely chopped
    • 1/2 cup fresh coriander (cilantro) chopped
    • 1 fresh jalapeño chilli chopped
    • Limes wedges


    1. If you want to make your own fish or seafood stock, all you need to do is cooked the lobster’s heads with some fish bones and vegetables on the list, water, salt, peppercorns, bay leave. Bring everything to a boil at high heat, then low the heat down, let it simmer for 30 min. Pass the stock through a sieve. Set aside.
    2. Using a blender, blend the tomatoes, onion, garlic, chipotle chillies and 1 cup of seafood stock. Blend until you get a smooth consistency.
    3. Then in a saucepan, heat the oil, add the sauce, if you want to you can pass the sauce through a sieve. Then let the sauce cook for 20 min. Check if it is well seasoned, add the dried oregano then the rest of the stock. Continue simmering.
    4. Chop all your veggies that you are going to use to garnish your pozole.
    5. Rinse the pozole grains. Add them to the broth and together with the lobster tails. Cook for 7 min and turn the heat off.
    6. Serve in a bowl, put on lobster tail per person. Scatter some lettuce, fresh coriander, chopped onion, fresh jalapeños and squeeze a lime. Enjoy!

    *Note: you can leave the lobster tail in whole or remove it from the shell and cut it in pieces.



    Tacos El Pastor Restaurant London Bridge

    El inglés and I went to Borough Market today and we decided to try the food of the new kid on the block of Mexican food, “Tacos El Pastor”. I am not a restaurant or food critic and writing this post I am not pretending to be one. I just thought to write about it because as a Mexican, you always get very excited when you hear that a new Mexican restaurant has been opened, I wanted to experience myself what all the people is talking about, so here is just my honest and humble opinion about this place. Continue reading “Tacos El Pastor Restaurant London Bridge”

    Caldo de Res (Beef Broth)

    What are you cooking today? Well I cooked some delicious Caldo de Res or a lot of people know it as “Cocido” which is Beef Broth or Stew. My dad was a fan of these type of recipes, he even used to cook this in summer!!! I know, a bit crazy right? But according to him this dish makes miracles, especially for children, he used to make us eat everything in it.  Continue reading “Caldo de Res (Beef Broth)”

    Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

    The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime! Continue reading “Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)”