Txangurro a la donostiarra en versión económica | EL COMIDISTA

spider crab

🥗Healthier: lobster

💰Cheaper: crab meat

Lobster provides a similar texture and taste, while crab meat is more affordable.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice maintains sweetness without alcohol, while cider vinegar adds acidity.

Prepare the langostinos by coating them with olive oil and searing them in a hot skillet for 30 seconds on each side.

Set the cooked langostinos aside on a plate.

In a skillet, add mejillones with a splash of water and cover until they open; transfer them to a bowl along with the liquid they released.

In the same skillet, add butter and chiles, then add finely chopped garlic, onion, and leek; sauté on low heat until soft, about 20-30 minutes, stirring occasionally.

Remove the shells from the mejillones and peel the langostinos, keeping the heads.

If the langostinos are slightly undercooked, it's fine as they will finish cooking later.

Finely chop the mejillones and langostino tails and set aside.

Remove the chiles from the skillet, add brandy, and let it reduce.

Add crushed tomatoes and cooked tomato sauce, season with salt and black pepper, and let it cook for 5 to 10 minutes.

Incorporate the sofrito, the juice from the langostino heads, and the liquid from the mejillones; let the sauce reduce a bit.

Add the chopped langostinos and mejillones to the sauce, turn off the heat, and let it rest covered for a couple of minutes.

For the gratin, you can use an oven-safe dish or clean centollo shells; fill them with the mixture.

To keep the centollo shells stable, place them on a bed of coarse salt.

For the topping, use breadcrumbs (preferably homemade) mixed with chopped chives, and add thin slices of butter for browning.

Place the filled centollo shells on the coarse salt and bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens