Cangrejo de Río

Cangrejo de Río is a traditional Spanish dish featuring freshwater crabs cooked in a savory garlic and tomato sauce, offering a delightful blend of flavors and a taste of the Mediterranean. This gluten-free dish is perfect for seafood lovers looking for an authentic Spanish experience.

Ingredients

• Freshwater crabs - 500 grams
• Olive oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1 medium, finely chopped
• Tomatoes - 2 medium, diced
• Red bell pepper - 1, diced
• Paprika - 1 teaspoon
• White wine - 100 ml
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Begin by cleaning the freshwater crabs thoroughly under cold running water. Remove any debris and set them aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper. Cook for an additional 3-4 minutes until the bell pepper softens.
4. Add the diced tomatoes and paprika to the skillet. Stir well and let simmer for about 5 minutes until the tomatoes break down.
5. Pour in the white wine and bring to a simmer. Allow it to reduce for about 5 minutes.
6. Add the cleaned crabs to the skillet, season with salt and black pepper, and cover. Cook for 15-20 minutes, stirring occasionally, until the crabs are fully cooked and the meat is tender.
7. Once cooked, sprinkle the chopped parsley over the dish and serve hot with crusty gluten-free bread or over rice.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in omega-3 fatty acids, beneficial for heart health.

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