According to Chef Mateo, the secret is all in the "Easy Peel" technique. By using tiger prawns that are already cut and deveined but still in their shells, you get all the deep flavor that the shell provides during cooking, but the meat remains juicy and can be peeled away in just five seconds at the table.
Step 1:
Prep the Tomatoes
To get that authentic Mediterranean richness, start with fresh tomatoes. A great professional trick is to cut a small incision on the skin and blanch them in boiling water for about a minute. This makes them incredibly easy to peel and chop, resulting in a sauce that is smooth and rustic rather than full of tough skins. Roughly chop your peeled tomatoes and set them aside.
Step 2:
Build the Aromatic Base
In a pan over medium to low heat, add extra virgin olive oil along with roughly chopped shallots and garlic. You want them to fry slowly until they just start to develop a bit of color. At this point, add a splash of white wine to deglaze the pan. For a little kick, stir in three pinches of chili flakes and a handful of fresh chopped parsley.
Step 3:
Simmer the Triple Tomato Sauce
This recipe uses a "triple threat" of tomato: paste, fresh blanched tomatoes, and tomato sauce. Stir in a tablespoon and a half of tomato paste and a little vegetable stock to create a base, then add your fresh and sauced tomatoes. Season with salt and pepper, then let it simmer for 5 to 10 minutes until it reduces into a thick, tangy glaze.
Step 4:
Add the Tiger Prawns Into the Sauce
Once the sauce is rich and flavorful, lay your tiger prawns directly into the pan. Cook them for about three minutes until they turn a beautiful pink. By keeping the shells on during this stage, you protect the meat from drying out, ensuring every prawn is tender and juicy when it hits the plate.
Step 5:
The Italian Al Dente Finish
While the prawns finish, boil a pound of spaghetti in salted water. For a true Italian experience, aim for al dente, which means the pasta still has a slight bite and texture in the center. After about 10 minutes, strain the pasta and toss it with a little olive oil to prevent sticking.
How to Serve
Plate the spaghetti in a large family style bowl and pour the prawns and that rich Busara sauce over the top. Finish with one last drizzle of extra virgin olive oil. This is a hands on meal meant for sharing: open the shells with your fingers, mix the pasta with the sauce, and enjoy the messy, delicious experience of the Mediterranean.
The result is a dish that is flavorful, slightly spicy, and deeply comforting. As Chef Mateo says, if this is your first time trying Alla Busara, it certainly won't be your last.
Watch the Prawns being Prepped
Want to see the exact way Chef Mateo peels his blanched tomatoes or how he checks for that perfect al dente texture? Watch the full episode of Seafood Everyday to follow the tutorial and bring the Adriatic to your dining table.
