Spanish Crayfish In Tomato Sauce Recipe

Crayfish are called cangrejos de rio in spanishliterally river crabs. " They are a popular spanish food, a fresh-water cousin to the lobster, although smaller. In spain, these crayfish are very popular in stews and shellfish platters, especially in castilla y len and aragn. Traditionally the rivers flourished with these small crayfish, though in recent years overfishing and pollution has lead to a decline. In this recipe, the crayfish are cooked in a simple sauce of tomato, garlic and white wine for a quick and simple meal. Be sure to serve fresh french-style bread to soak up the tasty sauce. This crayfish recipe makes four servings as an appetizer or first course. To serve this spanish crayfish recipe for a main course, you'll need to double the quantities and it will serve four. Spaniards would generally serve this as is, with a crusty baguette on the side. But you could also prepare white rice as a side dish to complement the delicious sauce.