180 g

The recipe very seafood and very sanluqueña. To enjoy it in all its splendour, all you have to do is heat it up a little. "The key is in the sofrito" points out José Antonio Capitán, the master canner at Conservas Senra in Sanlúcar. "What we do is take pear tomatoes from the Sanlúcar market garden and fry them with onion, red and green peppers and a little bit of salt, all very finely chopped. We let it cook for more than an hour and a half and at the end, when we put it aside, we put the peeled prawns. It is on the heat for 30 seconds and it is ready. Then it is pasteurized to turn the stew into canned ... do not put anything else "