Machar the saffron in a mortterillo until it reduces it, almost to dust.
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| Ingredients to make crabs to the orange blossom petals: |
| 0.6 liters of orange blossom flower 1 kg of crabs 1/2 bottle of cava 12 straps 200 gr of orange blossom 100 gr of mandarin cortex cut into rod dry 2 shalots or step, which is the same 1/2 glass of cava 50 gr of butter 1 glass of a white needle wine 100 gr of cream fresh |
Ingredients to make crabs to the orange blossom petals:
2. Dilute it in the cava.
3. Take the mixture in a pole (Honda pan) and raise the fire.
4. When you are going to boil, add the crabs, cover, and wait for the cava to evaporate.
5. When this is going to happen, add the orange blossom sauce in the quantity before.
6. Petal sauce from the Azahar flower: in the vessel of the needle wine, soak the hikes.
7. When they have soaked and are tender, remove them.
8. Add the tangerine rods to the remaining vinillo and raise the fire so that it cooks a 10-minute thing. In the pole de marras, throw the butter and poach the shallots, once finely cut.
9. Once they are transparent, add the orange blossom petals and, climbing the fire, let them strain a five-minute thing.
10. Add the hikes and the cava.
11. If you have left over, let it too) add the fresh cream.
12. Let the whole thing of 10 minutes cook.
