Centolla Gallega al Albariño 🦀 ¡Consejos para Cocer de Manera Adecuada!

albariño wine

🥗Healthier: white wine

💰Cheaper: cooking wine

Cooking wine is more affordable for recipes.

centolla

🥗Healthier: lobster

💰Cheaper: crab

Lobster can provide a similar texture, while crab is often less expensive.

Fill a large pot with approximately 3 liters of cold water.

Add 4 pinches of salt to the water.

If the centolla is alive, introduce it into the cold water; if it's dead, use boiling water.

Bring the water to a boil over high heat.

Once boiling, reduce the heat slightly and cook the centolla for 17 minutes (20 minutes if it weighs more than 1 kg).

Remove the centolla from the pot using tongs and let it cool slightly.

Separate the legs from the body by twisting firmly and gently.

Remove the shell by lifting the flap at the abdomen and cleaning out the intestines.

Use a small knife to separate the shell from the body.

Remove the non-edible parts and save the roe with a spoon.

Clean the inside of the shell and leave a bit of broth for flavor.

Remove the gills from the body and clean well.

Cut the centolla in half and then into quarters.

Shred the white meat from the body and place it back into the shell with the juices.

Add a splash of albariño wine and mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens