Arroz con Cangrejos
Seafood lovers will be delighted when they try this delicious dish made in an earthenware casserole pot. Crab, crayfish, and a combination of vegetables that includes a delicate hint of ñora pepper and bay leaf, combining flavours to create a sweet dish that will satisfy even the most demanding of palates.
1 500-gr buey (large sea crab); 4 nécoras (smooth-shelled crabs); 1/2 bocas (large crab pincers); 1400-gr rock scampi; 400 gr rice; 1 tomato; 1 head of garlic; 2 dried red peppers; 1 onion; 1 laurel leaf; 3 mint leaves; water; salt; saffron; olive oil.
Heat the olive oil in an earthenware pan. Salt lightly, and then add the crabs (buey, nécora and bocas) and the scampi. Fry lightly, remove and save till later. Use the same oil to fry the chopped onion, garlic, tomato, red pepper, laurel. When done add the water. Now add the saffron, crabs and scampi. Simmer for 1/2 hour before adding the rice. Salt to taste and sprinkle in three small mint leaves.