Spanish Style Sea Crabs
Ingredients
- 1 kgCrab (cut into sections)
- 2 pcOnion (finely chopped)
- 4 pcGarlic (minced)
- 500 gRound tomato (peeled and crushed)
- 4 tbspExtra virgin olive oil
- 150 mlDry white wine
- 1 tbspSmoked paprika
- 1 pcHot chili pepper (seeded and chopped)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 50 mlJerez Brandy
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 24 hours in the refrigerator in an airtight container. Reheat gently covered.
