Spanish Style Sea Crabs

Whole crabs seared until bright red, coated in a thick, spicy tomato sauce. The meat soaks up the white wine and smoked paprika juices, offering a juicy texture that is earned with every bite.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 522
• Protein: 51 g
• Carbs: 14 g
• Fat: 23 g

Ingredients

• 1 kg Crab ( cut into sections )
• 2 piece Onion ( finely chopped )
• 4 piece Garlic ( minced )
• 500 g Round tomato ( peeled and crushed )
• 4 tbsp Extra virgin olive oil
• 150 ml Dry white wine
• 1 tbsp Smoked paprika
• 1 piece Hot chili pepper ( seeded and chopped )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 50 ml Jerez Brandy

Instructions

1. Sear and flambé the crabs

   In a large skillet, heat the olive oil. Add the crab pieces. Sear over high heat until the shells turn bright red. Pour in the brandy and flambé carefully to add a woody depth.

2. Sweat the aromatics

   Once the flames have died down, remove the crabs and set aside. In the same oil, add the onion, garlic, and chili. Sweat until the onion becomes translucent and just begins to color.

3. Dust and deglaze

   Add the smoked paprika. Stir quickly to avoid burning the spice. Pour in the white wine. Scrape the bottom with a spatula to release the cooking juices. Let reduce by half.

4. Simmer in sauce

   Stir in the crushed tomatoes. Return the crabs to the skillet. Cover and simmer over medium heat. The sauce is ready when it generously coats the shells and has a smooth consistency.

Chef's tips

• Ask your fishmonger to prep the crabs to save time.
• Do not overcook the crabs, or the meat will become mealy.
• Serve with thick slices of country bread to soak up the sauce.

Storage

Keep for 24 hours in the refrigerator in an airtight container. Reheat gently covered.