Centollo (txangurro) a la donostiarra: receta tradicional de Navidad

centollo

💰Cheaper: blue crab

Blue crab is more readily available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor at a lower cost.

Boil 4 liters of water with 200 grams of salt.

Add the 800 grams centollo and 2 bay leaves to the boiling water.

Cook for 17 minutes until done.

If freezing, wrap in a damp cloth, place in a bag, and tie it up, ensuring to freeze with the legs up.

Remove the lid of the centollo and discard it.

Pull off the shell from the body and clean it well.

Extract the coral from the centollo, which is only present in females.

Break the shell by pressing down and wash it thoroughly.

Cut the body in half, then cut each half into quarters.

Remove the legs and extract all the meat from the centollo, checking for shell remnants.

Use a kitchen hammer or nutcracker to open the legs.

Add 35 grams of cooked onion that has been sautéed in olive oil and a knob of salted butter for 1.5 hours.

Add a peeled pear tomato, diced, and 60 grams of homemade tomato sauce, stirring well.

Incorporate 120 grams of seafood juice and 90 grams of tomato sauce, reducing over medium heat for 5 minutes.

Add the shredded centollo and coral, mixing and mashing the coral with a spoon.

Pour in 35 milliliters of brandy and flambé, ensuring the extractor fan is off while the alcohol evaporates.

Season with freshly ground pepper and fill the cleaned shell with the mixture.

Add a knob of butter and place in a preheated oven at 200°C for 7 minutes.

Sprinkle with fresh chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens