Txangurro o centolla a la donostiarra - Bruno Oteiza

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is less expensive and adds a fresh green element.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper offers heat and color at a lower cost.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar can provide acidity at a lower price.

Boil a large pot of water with salt.

Add the centollo to the boiling water.

Cook for 15-20 minutes until the shell turns bright orange.

Remove the centollo and let it cool.

Crack the shell to access the meat.

In a bowl, mix olive oil, minced garlic, chopped parsley, paprika, and black pepper.

Drizzle the mixture over the crab meat.

Serve with lemon wedges on the side.

Cooking Techniques

Spice Level:

Allergens