200 g crab (whole, leg) FORKYS FOODS 200 grams, crayfish (whole) FORKYS FOODS 1 clove of garlic chopped ½ hot pepper green chopped 300 g macaroni (No6) cooked ½ bunch of parsley finely chopped 2 tomatoes for garnish 2 tassels of parsley for garnish 70 g slice grated 100 g tomato sauce 300 g shellfish broth pepper grains olive oil Materials macaroni - crab - crayfish - Cherry tomatoes - pepper - garlic - parsley - feta - tomato juice - broth - pepper - olive oil -

Implementation :
For crustacean broth we cook in a little olive oil sauce and sauté some shellfish (crab, shrimp, crayfish, etc.). Then add a little tomato, a little paprika sweet, salt. We turn off white wine (depending on the quantity of crustaceans we have). Add water to cover the crustaceans and let our materials all together boil for 1 ½ hour in a low heat until a little bit of water is left (about 1/3). Drain and keep the broth - the rest of it is tickled as we continue cooking (although the whole stuff is in the juice).
We chop the crabs and after some olive oil is warmed in a deep frying pan, we saute them well with the crayfish. Add the garlic, the hot pepper and stir. After two minutes put the tomato sauce with the broth prepared in the beginning and let them all boil for about 10 minutes until the many liquids evaporate.Remove the crawfish and crab from the pan and add the grated feta into the sauce, stir and pour and the macaroni turn red. Mix everything well, add chopped parsley and a few pepper grains and serve on a large platter with seafood spread out on our pasta. Garnish with cherry tomatoes and parsley tassel
Good appetite!
Forkys Foods Crayfish (as many as we want) 1 kilo small tomato sauce 1 tsp. sweet tomato paste 1 tomato a little garlic 1 ouzo cup 2 bay leaves a little parsley finely chopped Coarse salt pepper grated 1 slice of goat cheese a mixture of spices (oregano, thyme, trout and sage) oil water Materials tomato - tomato juice - tomato plants - garlic - ouzo - Laurel - parsley - salt - pepper - water - goat cheese - oil - oregano - thyme - thrumbi - sage -

Implementation :
First salt the peppers with thick salt and fresh pepper. In a wok pan put some oil, garlic and sauté the crayfish until they change color. We turn off the food with ouzo and flash it, that is, we light a fire. Add tomato sauce, pudding and very little water. If we use dried laurel leaves, we add one, while if we have green, two. Then, put 4-5 slices of tomato and the mixture of herbs.

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