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 annosta
Cuisine: spanish, basque
Ingredients: 1 kpl spider crab cooked; 0,5 kpl yellow onion finely chopped; 2 kynsi garlic minced; 1 kpl tomato grated; 2 rkl brandy; 0,25 kuppi fish broth; 1 rkl parsley fresh, chopped; 2 rkl bread crumb; 2 rkl olive oil; 0,5 tl salt; 0,25 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 2
Vaikeustaso: Keskitaso
Annosta kohti: 648 kcal

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala ja gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 kplspider crab, cooked
0,5 kplyellow onion, finely chopped
2 kynsigarlic, minced
1 kpltomato, grated
2 rklbrandy
0,25 kuppifish broth
1 rklparsley, fresh, chopped
2 rklbread crumb
2 rklolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Carefully clean the cooked spider crab, extracting all the meat from the body and legs.
Noin 20 min
Kokin vinkki: Save the top shell for serving.
2
Preheat your oven to 180°C (350°F).
Noin 5 min
3
Heat the olive oil in a large skillet over medium heat.
Noin 1 min
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Noin 7 min
5
Stir in the garlic and cook for another minute until fragrant.
Noin 1 min
Kokin vinkki: 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.
Noin 8 min
7
Pour in the brandy and cook for 2 minutes, allowing the alcohol to evaporate.
Noin 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.
Noin 1 min
10
Cook the mixture for another 2-3 minutes, allowing the flavors to meld.
Noin 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.
Noin 3 min
Kokin vinkki: If using ramekins, ensure they are shallow and wide.
13
Sprinkle the bread crumbs evenly over the top of each filled shell or ramekin.
Noin 1 min
14
Bake in the preheated oven for 10-15 minutes, or until the top is golden brown and bubbling.
Noin 15 min
Kokin vinkki: Keep an eye on it to prevent burning.
15
Serve immediately.

Annosta kohti

Ravintoarvot

75%Pisteet

Kalorit: 648,1kcal
Proteiini: 85,6g
Hiilihydraatit: 16,3g
Rasva: 23,7g
Kuitu: 2,8g
Sokeri: 5,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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