Crab and Rice Stew Recipe

Heat 1/2 cup olive oil in a pan over medium heat. Add garlic, Spanish paprika, onions, tomatoes, parsley, and bay leaves. Cook until onions are translucent. Remove bay leaves and set mixture aside.

In an ovenproof casserole or stockpot, heat remaining oil over low heat. Add crab parts and cook for about 10 to 15 minutes. Once cooked, deglaze pan with white wine and 4 cups hot fish broth. Add tomato mixture. Remove crabs and set aside.

Add rice to the broth and simmer until cooked. Add potatoes and carrots; simmer until cooked.

Add crab parts back to the pan together with crabmeat. Add more fish broth, if needed. Season with salt.

Before serving, combine egg yolks with some broth. Whisk mixture into stew. Garnish with cilantro and serve hot with lemon wedges on the side.