Crab Tails-Saganaki

Rinse the fresh tomatoes, blanch (scald) with hot water, remove the skin and remove the seeds. Grind the pulp or the canned tomatoes in a hand blender.

Peel the onions, peel the garlic and chop both. Rinse the bell bell pepper, remove the stem and seeds and chop the flesh.

Heat the oil in a frying pan and sauté the onions. Add the garlic and the bell pepper pieces and sauté briefly.

Add the tomatoes. Season with salt, pepper and paprika powder.

Simmer on low heat for about half an hour, until the whole is reduced to a mush.

Remove the shell from the body of the crayfish tails, leaving the head and tail on but making sure to remove the black intestines. Cool briefly, rinse and drain.

Preheat the oven to 200 degrees. Place the crayfish tails in a gratin dish and cover with the tomato preparation. Rinse the parsley, pluck the leaves from the stems and place in the dish. Crumble the feta and sprinkle it on top. Put the dish in the oven and bake for about five to ten minutes.

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