Hello friends of Paulina Cocina! Today I want to invite you to enjoy one of the many treasures of the sea: crayfish What am I talking about? Crayfish are crustaceans from the shrimp family , with tender flesh and highly valued in haute cuisine.
In this article, we'll learn a little more about these wonderful shellfish, their importance in Spanish cuisine, preparation tips, different ways to cook them, and, as always, an easy recipe for grilled crayfish.
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About crayfish
Scampi have a delicate flavor and tender texture that make them a highly prized delicacy Spanish cuisine . Whether grilled, pan-fried, or any other way, these crustaceans always delight those who try them.
ocean wonders are closely related to shrimp and lobster , but are distinguished by their smaller size and grayish shell. Their habitat is primarily in the cold waters of the eastern Atlantic, from Norway to northwest Africa.
Scampi in Spain and their fishing
Spain is fortunate to have abundant coastal waters, which allow for rich and varied fishing, and crayfish are one of the most consumed seafood in that country.
This crustacean is caught in the northwest region of the Iberian Peninsula, where the cold, clean waters of the Atlantic provide the perfect environment for its development. It is also found in other coastal areas of Spain, such as the Mediterranean and the Canary Islands.
Other names by which they are known
These crustaceans are known by different names depending on the region. For example, in some areas of Spain, especially Catalonia, they are called " llagostins " or " escamarlans ."
Elsewhere, such as the Canary Islands, they are known as " quicos ." These regional names reflect Spain's linguistic and cultural richness and demonstrate the deep roots of this delicious crustacean in the local culinary tradition.
Tradition and consumption
In Spain, these crustaceans are highly valued in gastronomy and are often considered a delicacy served only on special occasions . Banquets and celebrations often include crayfish dishes, especially during fishing season when they are at their peak.
Its consumption extends from haute cuisine restaurants to simple tapas bars, where it can be enjoyed in different preparations.
How to cook them
These crustaceans are as versatile as they are tasty, and there are several ways to prepare them to enhance their flavor:
- Grilled open : This is one of the most popular ways to enjoy them. Grilling allows them to cook quickly, maintaining their juiciness and enhancing their flavor. To do this, simply open them lengthwise to remove impurities and cook them on a hot grill with a touch of salt and olive oil.
- Pan-fried : Another delicious option is to cook them in a pan with a little butter and garlic. This preparation adds an extra touch of flavor, making them even more delicious.
4 tips for cooking them on the grill
- Freshness is key: Make sure you buy them fresh, slightly pink in color, with a good aroma and bright eyes.
- Cooking time: Avoid overcooking, as the flesh can become rubbery and lose its delicate texture.
- Simple accompaniments: Grilled, they're delicious on their own, but they can also be accompanied by a butter and lemon sauce or homemade mayonnaise to enhance their flavor.
- Perfect pairing: They combine perfectly with a dry and fresh white wine.
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Grilled crayfish recipe
Yield: 2 portions
Preparation time: 15 minutes
Ingredients
- 500 grams of fresh crayfish
- Extra virgin olive oil
- Salt and pepper to taste
- Optional: chopped fresh parsley or chives for garnish
How to make grilled crayfish
- Wash the crayfish in cold water and check that they're thoroughly defrosted. Use scissors to cut off the claws and legs to make them easier to handle on the grill.
- Using a sharp knife, make a longitudinal cut along the bottom of the tail to open it and remove the intestine and impurities.
- Heat a large griddle over medium-high heat with a drizzle of olive oil.
- Place the crayfish on the grill, flesh-side down. Cook for 2-3 minutes until the meat is lightly browned and opaque.
- Turn them over and cook for another 2-3 minutes until the meat is fully cooked and pearly white. Season with salt and pepper to taste and garnish with chives or fresh parsley.
