Changurro

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Feel the sea in your mouth

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Changurro

  1. 1. CHANGURRO http://recipespicbypic.blogspot.com
  2. 2. CHANGURRO <ul><li>Ingredients for 4 servings: 1 big spider crab, 2 crabs (see picture) which weight more than 1 kilo each, 1 onion, 1 leek, 2 garlic cloves, 1 teaspoon of flour, 200 ml of seafood cream (you can buy it in the supermarket) or 2 table spoons of fried tomatoe, 2 boiled eggs, ½ glass of Txacolí (it’s a basque wine. I couldn’t find it, so I used white young dry wine instead), olive oil, salt and black pepper. </li></ul>
  3. 3. CHANGURRO <ul><li>Boil the two kind of crabs in a big pot with boiling water a bunch of salt, some small black pepper balls and a bay leaf. Once it stars boiling again count 15 minutes and place the crabs in cold and iced water to stop the cooking process. </li></ul><ul><li>As soon as they are cold, open them and take all the meat inside, place it in a bowl. Proceed the same with all the crabs. </li></ul>
  4. 4. CHANGURRO <ul><li>Add some olive oil (just a bit, we want the veggies to cook in their own water) to a saucepan and cook the onion, leek and garlic at medium/low heat. </li></ul><ul><li>Just before the veggies get golden, add the crab meat, and the flour. Stir for some minutes and add the Txacolí (or some other white young dry wine). </li></ul>
  5. 5. CHANGURRO <ul><li>We let the wine reduce while stirring and then we add the seafood cream or the fried tomatoe. </li></ul><ul><li>Taste the mixture, add some salt and pepper to fit your taste and leave aside. </li></ul><ul><li>You can have it hot or cold. </li></ul>
  6. 6. CHANGURRO <ul><li>You can use the empty heads of the crabs to present the dish or rather use a Martini glass, for example. </li></ul><ul><li>Once the crab mixture is in place, add some boiled egg grated on top and a spring of parsley. </li></ul><ul><li>Close your eyes and feel the sea in your mouth. MMMMMmmmmmm </li></ul>

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