Tiger crab pyrst∂t Galician style
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A fantastic Spanish delicacy, where potatoes add spiciness and tiger prawn tails a unique flavour. Very easy to make. Put the pot in the oven and go to the sauna or for a jog.
Ingredients for four
400g tiger crab tails 2 ramiro peppers 2 tomatoes 2 tablespoons of lemon juice 4 potatoes 5 cloves of garlic 1 dl olive oil 1 tbsp.1 tablespoon dried thyme 2 teaspoons curdled honey salt and pepper parsley for garnish
Thaw the tiger prawn tails in a colander (if and when they are frozen). Chop the tomatoes and peppers. Peel and slice the garlic cloves.
Peel and slice the potatoes.
Choose a baking dish, as shallow as possible. A Spanish clay pot is a great placement.
Sprinkle the garlic in the bottom of the pot. Place the potatoes on top. Season with salt and pepper.
Accompanied by an even layer of peppers. Squeeze the tomatoes with your fist (juices in the pot) and make an even layer of tomatoes on top of the peppers. Season with thyme and lemon juice. Drizzle with honey and a generous amount of olive oil.
Bake the pot at 175C for just over an hour. The tomatoes in the pot will start to dry out and the tomato juice will cook the potatoes below.
Remove the pot from the oven and place the tiger prawn tails on the pot. Pour more olive oil over the crabs. Grill in a hot oven for 10-15 minutes until the crabs are cooked.
Remove from the oven, leave to rest for a while and garnish with chopped parsley.
Remove from the oven, leave to rest for a while and garnish with chopped parsley.
