Redclaw crayfish alla catalana

Name: Redclaw crayfish alla catalana
Yield: 4
Ingredients: 8 live redclaw crayfish (substitute other crayfish or large prawns); 1 small red onion, thinly sliced into rounds (we used a mandoline); 150ml red wine vinegar; 50ml extra virgin olive oil; Juice of 1/2 lemon; 250g mixed heirloom cherry tomatoes, halved (smaller ones left whole); Flat-leaf parsley leaves; Lavash

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https://healthimprovements.info/recipes/redclaw-crayfish-alla-catalana/e82etzih — Redclaw crayfish alla catalana

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by Giovanni Pilu

Apr 22, 2019

A colourful entree, perfect for a beachside soiree.

8 live redclaw crayfish (substitute other crayfish or large prawns)
1 small red onion, thinly sliced into rounds (we used a mandoline)
150ml red wine vinegar
50ml extra virgin olive oil
Juice of 1/2 lemon
250g mixed heirloom cherry tomatoes, halved (smaller ones left whole)

To serve

Flat-leaf parsley leaves
Lavash

Method

1.

Place crayfish in a plastic bag with a few air holes in it and place in freezer for 1-2 hours to put to sleep.
2.

Fill a large saucepan with water and bring to the boil. In batches, boil crayfish for 3-4 minutes or until cooked through. Remove using a large slotted spoon and place in a bowl of iced water. Remove from water, peel and set the crayfish meat aside until needed.
3.

Place onion and vinegar in a bowl, stand to pickle for about 15 minutes, then drain well, discarding pickling liquid.
4.

Whisk oil, lemon juice and pinch of salt flakes together in a bowl. When ready to serve, combine the crayfish meat, pickled onion, tomato, parsley and dressing in a bowl and season to taste. Serve with lavash.