Crema de nécoras - Saborea España

Crema de nécoras


Chop the vegetables and sauté in oil. Smash the crabs well to release their juices then add to pot. Add the prawn and fish heads. Cook for 5 minutes. Add a splash of brandy and flambê. Add the fish broth. Once boiling add a handful of rice to add texture (rice is better than flour for anyone with gluten intolerance). Add the paprika and fried tomato and cook for 30 minutes. Blend and strain through a sieve for a smooth texture. Salt to taste and serve.

It can be served with a bit of spider crab, prawns and/or with a dash of chopped chives.



  • 3 Velvet Crabs
  • 500 ml white fish stock
  • 1 tsp sweet paprika
  • 2 tbsp fried tomatoes
  • Vegetables: 2 tomatoes, 1 leek, 3 carrots, 1 red pepper and 1 green pepper
  • 1 splash of brandy
  • Virgin olive oil
  • salt
  • 1 handful of rice
  • white fish heads
  • shrimp heads (or jumbo shrimp or prawn)

nécoras, Oviedo