Devilishly spicy prawns (Camarones a la diabla)

1. Stem and deseed the guajillo and árbol chilies and soak them in hot water for 15 minutes.

2. Meanwhile, char the tomatoes, the halved onion and the unpeeled garlic in a dry pan until blackened in patches; peel the garlic.

3. Blend the drained chilies with the charred vegetables, chipotle, a little soaking liquid and the salt until smooth, then press through a sieve.

4. Pat the cleaned prawns dry with kitchen paper and fry them in a wide pan in the sizzling butter and oil for 1 minute per side, until they turn pink; lift them out.

5. Pour the sauce into the pan and simmer over medium heat for 5-6 minutes until glossy and creamy.

6. Return the prawns, toss them in the sauce for 2 minutes and serve immediately with white rice and warm tortillas.

Tip: The árbol chilies bring the "devilish" heat – for a milder version, use just one or leave them out entirely.