Crayfish are called cangrejos de rio in Spanish—literally “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 León and Aragón. 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.
