Key ingredient to cook the best Txangurro

Key ingredient to cook the best Txangurro

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To speak about free days, a last minute getaway or maybe holidays on a grand scale is much more than to just talk about sleeping, dolce far niente (idleness), or walking around the destination with your camera in your hand and your guide book in the other… exactly, just like any other tourist.

To take a trip, go away and disconnect from your own city is much more, an experience that touches each one of the senses of your body, that gives pleasure and extends as far as your taste buds. To savour the Spanish gastronomy is essential and the city of Bilbao can give good account.

Home to top class chefs such as Martin Berasategui, Juan Mari Arzak or Karlos Arguinano, to eat in Bilbao is an authentic luxury. An authentic pleasure which goes even further if you are talking about trying a delicious Txangurro, the real thing. An exquisite recipe elaborated with cooked spider crab, flaked and served in its own shell. Surely if you have been able to enjoy a few days relaxing in a Petit Palace hotel in Bilbao you have already had the opportunity to try it and enjoy it as you should.

Although you may consider that the elaboration of this dish consists in boiling the crab, flaking it and then serve it, however, the secret of its success is that it not only needs a meditated preparation but also the use of essential ingredients such as butter, oil (always extra virgin olive oil), brandy (at least a glass), onions and a couple of garlic cloves.

Another of the secrets that you cannot let pass by if you decide to cook an authentic txangurro, is to fill the casserole with extra water. Do not spare the amount of water. The more water in our pan the better, boil our crab and yes, always with a little salt (the experts say that the perfect measure is to use 50-60 grams of salt for every litre of water.

Last of all, it’s crucial that the crabs are boiled separately and that when they are taken out of the water they cool to a warm temperature. If you follow these simple tricks and lovingly make the sauce (the base of this is tomato, onion and garlic), we can guarantee that you will obtain a recipe worthy of a Michelin star.

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