Crayfish Stew, León Style (Cangrejos guisados)

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Method

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1. Make a sofrito: sauté the finely chopped onion in olive oil with the hot pepper and bay leaf, then sprinkle in the flour.
2. Add the peeled, diced tomato and cook until saucy. Season with smoked paprika and salt.
3. Clean the crayfish thoroughly and drain.
4. In another pan, sauté the crayfish in hot olive oil until they turn reddish, then pour in a little brandy.
5. Add the sofrito, stir together, and let the sauce thicken slightly.
6. Serve warm.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Cangrejo guisados estilo leonés (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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