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 the 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.