Main CourseDinner

Txangurro a la Donostiarra

Name: Txangurro a la Donostiarra
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 racions
Cuisine: spanish, basque
Ingredients: 1 u spider crab cooked; 0,5 u yellow onion finely chopped; 2 gra garlic minced; 1 u tomato grated; 2 cs brandy; 0,25 tassa fish broth; 1 cs parsley fresh, chopped; 2 cs bread crumb; 2 cs olive oil; 0,5 ct salt; 0,25 ct black pepper freshly ground

This traditional Basque dish features spider crab meat, typically baked in its own shell with a rich sofrito. It's a flavorful and elegant main course, perfect for special occasions. The preparation involves carefully extracting the crab meat and combining it with aromatic vegetables.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 2
Dificultat: Mitjana
Per ració: 648 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix i gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 uspider crab, cooked
0,5 uyellow onion, finely chopped
2 gragarlic, minced
1 utomato, grated
2 csbrandy
0,25 tassafish broth
1 csparsley, fresh, chopped
2 csbread crumb
2 csolive oil
0,5 ctsalt
0,25 ctblack pepper, freshly ground

Estris

spider crab shells or ramekins · large skillet · cutting board · knife · oven

Elaboració

Pas a pas

1
Carefully clean the cooked spider crab, extracting all the meat from the body and legs.
Uns 20 min
Nota de cuina: Save the top shell for serving.
2
Preheat your oven to 180°C (350°F).
Uns 5 min
3
Heat the olive oil in a large skillet over medium heat.
Uns 1 min
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
5
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
6
Add the grated tomato to the skillet and cook for 5-8 minutes, stirring occasionally, until the liquid has reduced and the tomato has deepened in color.
Uns 8 min
7
Pour in the brandy and cook for 2 minutes, allowing the alcohol to evaporate.
Uns 2 min
8
Add the picked crab meat and fish broth to the skillet.
9
Season with salt and black pepper to taste and stir well to combine.
Uns 1 min
10
Cook the mixture for another 2-3 minutes, allowing the flavors to meld.
Uns 3 min
11
Stir in the fresh parsley.
12
Spoon the crab mixture back into the cleaned spider crab shells or into individual oven-safe ramekins.
Uns 3 min
Nota de cuina: If using ramekins, ensure they are shallow and wide.
13
Sprinkle the bread crumbs evenly over the top of each filled shell or ramekin.
Uns 1 min
14
Bake in the preheated oven for 10-15 minutes, or until the top is golden brown and bubbling.
Uns 15 min
Nota de cuina: Keep an eye on it to prevent burning.
15
Serve immediately.

Per ració

Nutrició

75%Puntuació

Calories: 648,1kcal
Proteïnes: 85,6g
Hidrats de carboni: 16,3g
Greixos: 23,7g
Fibra: 2,8g
Sucre: 5,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store any leftover Txangurro in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in an oven-safe dish at 160°C (325°F) until warmed through, or in a microwave.