Small rock crabs to dip in the “Salmorreta” sauce
The child of typical seafood rice dishes. Traditionally, arroz a banda was prepared with crab, mantis shrimp and other seafood.
As such, we felt like focusing on this solid part of the broth with the Denia rock crab, fresh and perfect for the task at hand. What we do is place it in cold seawater, flour it, and then fry it in extra virgin olive oil for no longer than two minutes. This is a small animal whose shell is not too thick, so it can be eaten whole. It remains crunchy, juicy and flavorful. It is accompanied by a salmorreta made with spicy red peppers. Thus, we build a snack served in the garden, sometimes controversial: this being an entire animal, it might seem you are eating it straight from the sand.