Arbuniel River Crayfish in Sauce

Preparation

Cangrejos del río Arbuniel en salsa (Arbuniel river crayfish in sauce) is a traditional recipe from Cambil and Arbuniel, especially remembered for the importance that Arbuniel river crayfish held for years in local gastronomy. Although they have now disappeared due to the invasion of other species, the traditional way of preparing them is preserved as part of the town's culinary memory. To make them, the crayfish are carefully cleaned and rinsed several times in water, adding a little vinegar in the final rinse. They are then cooked in extra virgin olive oil with PDO Sierra Mágina until they take on their characteristic red colour. Chopped garlic, chilli, fried tomato sauce and white wine or sherry are then added, letting the sauce reduce and concentrate all its flavour. They are always served hot, as a tapa or appetiser, in a tasty, intense recipe closely tied to Arbuniel's traditional cuisine.