1) Boil Crayfish if still alive, in salty water ( 1 tspoon of salt) with 2 dry bay leaves, for 6-8 mins (depending on the size). Now drain them and put aside.
2) Make a cross on the pointy end of the tomatoes. Put them in a large sauce pan and cover them with boiling water. Cook for 1-2 mins until you see the skin starts coming off. Now drain them and cover them with cold water for 2 mins.
Peel them all and cut them into very small pieces.
3) Cut the peppers, onion and garlic cloves into very small pieces.
4) Mix the peppers, onion and garlic pieces in a large frying pan (or sauce pan) with the olive oil already in it. Cut the chorizo (or Serrano/Iberian ham) into small pieces too and add them to the vegetables in the frying pan. Cook at medium heat for 3-4 mins. Now add the tomato pieces and cook, stirring gently, until the tomatoes are almost made purée.
5) Add in the chilly powder, 1 tbspoon of sugar and 1 tspoon of salt anc cook for a further 3-4 mins at low heat, stirring gently. Take some of the chorizo and pepper pieces out for later.
6) Now, pass the tomato mixture through a chinesse sieve (or a hand blender at the lowest speed) until the sauce is quite smooth and add the chorizo and pepper pieces that you left aside.
7) Adjust salt now to your liking.
8) Use a quite wide pan to put all of the crayfish in as spread as possible and pour the tomato sauce all over them.
9) Warm up at low heat and while covered with a lid or tin foil, for a few minutes, to your liking.
-If you see the sauce is too thing, before pouring it over the crayfish, add some breadcrumbs to it, mix it well and pass it once more through the sieve or the blender.
-This dish tastes better if it is cooked the previous day to consuming.
-It´ll keep refrigerated for 3 days.
-It can be freezed.
-You can miss the step where you add the chilly powder if you are not into “hot stuff”.