Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES
An amazing dish from the spanish traditional kitchen! The preparation is really fast, it looks really good on the plate and it is even possible to freeze it, so you can prepare a greater amount and have it for several days.
- fried tomato sauce
- 1/2 onion
- 1 clove of garlic
- 1 cayenne pepper
- White wine
- Olive Oil
- Typically, the crayfish are sold already cooked, but if you buy them alive, don´t forget to clean them (remove the backbone, by tearing gently from the central fin) and cook them for 10 minutes. First you place them in cold water with sea salt and start the timer when the water begins to boil.
- If you buy them already cooked, rinse them with salted water to clean them.
First. Place the olive oil in a pan and gently fry the onion, the clove of garlic and the cayenne pepper. The onion doesn't have to be gold, just soft. Also add some salt.
Second. Remove the cayenne pepper and save it.
Fourth. Place the crayfish in a pot, preferably one with a larger diameter, because it looks nicer. Add some olive oil and fry them for a couple of minutes. Add the white wine and also cook it for another 2 minutes. Then spread the mixture of onion and garlic evenly on top of the crayfish. Add the cayenne pepper and cook it on high heat for about 3 minutes.
Fifth. I also add a couple spoons of fried tomato sauce (if you prefer to add more to give an intense red colour it is up to you) and a bit of water to help thin the sauce. Cook it for 6 minutes, medium heat. Move the pan a bit to help mix the sauce.
- The meals with sauce taste better the next day!