Smoked Prawn Broth

Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.