Ingredients
| 3 crayfish tails | |
| 50ml crayfish stock (optional) | |
| 55ml olive oil plus an extra 90ml olive oil | |
| 80g thinly sliced garlic | |
| 40g shallots, diced | |
| 50ml manzanilla sherry | |
| 50g butter | |
| lemons, to serve | |
| Aleppo or gochugaru chilli flakes, to serve | |
| sourdough, to serve |
This is based on my favourite tapa, gambas al ajillo, using New Zealand crayfish.
View the recipe collection here
Instructions
| 1. | Put 4 litres water into a pot and add 100g fine salt. |
| 2. | Bring to a simmer, remove from the heat and cool to 60℃. |
| 3. | Put the crayfish tails into the pot, place a lid on and leave for 1 hour. |
| 4. | Remove the crayfish and refrigerate for about 2 hours. This step helps to firm the flesh and makes it easier to remove the shell. |
| 5. | Using kitchen scissors, snip the joints between the tail fans and cut the top off the crayfish tail a link at a time. |
| 6. | Remove the meat from the shell, pull out the digestive tract, slice the meat and return to the shell. |
| 7. | Lay the crayfish onto a baking sheet, pour the crayfish stock (if using) over the exposed meat, brush all over with 55ml olive oil and season with sea salt. |
| 8. | Light a fire or heat a barbecue to a low heat and warm the crayfish on the tray beside the flames or on top of a low-temperature barbecue. |
| 9. | While the crayfish is warming, combine the garlic, 90ml olive oil and shallots in a small pot over a low heat and cook until the garlic is tender and cooked through, about 10 minutes. |
| 10. | Add the manzanilla, cook for a further 2 minutes, then add the butter and season well with sea salt. Turn to a low heat and keep hot. |
| 11. | Grill the crayfish on a rack or griddle over a low fire or barbecue, basting with some of the garlic oil to create smoke, and heat through for about 5 minutes. |
| 12. | Remove from the heat and arrange on plates. |
| 13. | Top with the remaining garlic oil, squeeze over fresh lemon juice and dust with Aleppo chilli flakes. |
| 14. | Serve with sourdough to sop up the sauce. |
Recipes and food styling Jo Pearson / Photography Tony Nyberg