Pescados y Mariscos Mariskito - Caviar del Tibet - Spider crab
Centollas: minimum quantity of request 0,80 kg
The centolla is a crustacean decápodo whose shell of reddish or brown colour is triangular by in front and almost round by the rear zone. It is covered of a species of spines, in which they fix seaweeds, sponges, etc. that uses for camuflarse. In the leading edge presents two pinchos stronger. It possesses five pairs of hard and long legs.
The centolla is exploded commercially, with a high volume of captures, pertinent in his big majority of the French and British coasts. The centolla of Galician origin supposes a minimum part of the captures, being much more appreciated that the others by his big quality. Physically they are used to differentiate by the darkest colour of the Galician, his sharp nails and the shell covered of seaweeds and vellosidades. The species of import do not are used to to have these characteristics.
Form to cook:
To bake the centolla puts a cazuela with abundant salt and when it break the hervor submerges the centolla. When it break the hervor explain between 20 and 25 minutes, depending of the size. It takes out of the cazuela and leaves cool.
To taste it once baked, opens the body and delete the madejas grey that are not edible. The legs go eating of one in one, cracking them with some tenazas special of seafood and with patience of good degustador of seafood goes extracting the meat. raspa All the interior of the shell, called "cacho", and together with the juice that contains prepares a species of papilla that consumes directly with help of a cucharita.
There is those who prefer to opt by the manufacturing of the “txangurro”, typical recipe of the Basque gastronomy.
The centolla is exploded commercially, with a high volume of captures, pertinent in his big majority of the French and British coasts. The centolla of Galician origin supposes a minimum part of the captures, being much more appreciated that the others by his big quality. Physically they are used to differentiate by the darkest colour of the Galician, his sharp nails and the shell covered of seaweeds and vellosidades. The species of import do not are used to to have these characteristics.
Form to cook:
To bake the centolla puts a cazuela with abundant salt and when it break the hervor submerges the centolla. When it break the hervor explain between 20 and 25 minutes, depending of the size. It takes out of the cazuela and leaves cool.
To taste it once baked, opens the body and delete the madejas grey that are not edible. The legs go eating of one in one, cracking them with some tenazas special of seafood and with patience of good degustador of seafood goes extracting the meat. raspa All the interior of the shell, called "cacho", and together with the juice that contains prepares a species of papilla that consumes directly with help of a cucharita.
There is those who prefer to opt by the manufacturing of the “txangurro”, typical recipe of the Basque gastronomy.
