Spicy Chilli & Tomato Crayfish Platter

There’s something wonderfully communal about a meal served on a single, generous platter. This Spicy Chilli and Tomato Crayfish dish is designed for exactly that—a vibrant centerpiece that invites everyone to gather around and help themselves. The sweet, briny flavour of the crayfish is the star, beautifully enhanced by a rich and zesty sauce of ripe tomatoes, garlic, and a gentle hum of chilli. It’s an elegant yet rustic dish that’s perfect for a sunny weekend lunch or a special evening with loved ones.

Ingredients

• 2 lbs (approx. 1 kg) cooked, whole crayfish
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1-2 red chillies, deseeded and finely chopped (adjust to your heat preference)
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine or vegetable broth
• 1 (28 oz / 800g) can of crushed tomatoes
• 1 tsp sugar (optional, to balance acidity)
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup fresh parsley, chopped
• Lemon wedges, for serving
• Crusty bread or baguette, for serving

Instructions

1. Begin by preparing your sauce. Heat the olive oil in a large skillet or wide-bottomed pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
2. Add the minced garlic and chopped chilli to the skillet. Cook for another minute until fragrant, being careful not to let the garlic burn.
3. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. This step deepens the tomato flavour beautifully.
4. Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce by about half.
5. Add the crushed tomatoes and sugar (if using). Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes for the flavours to meld together.
6. Once the sauce has thickened slightly, gently add the cooked crayfish. Stir carefully to coat them in the sauce and allow them to heat through for 3-5 minutes. You don’t want to overcook them, just warm them up.
7. Remove the skillet from the heat and stir in the fresh parsley.
8. To serve, carefully transfer the crayfish and all of the delicious sauce onto a large serving platter. Garnish with a few extra parsley leaves and arrange lemon wedges around the edge. Serve immediately with plenty of crusty bread for dipping.

Nutrition Information

Estimated values per serving, assuming 4 servings.