The sea ox or emtxangurro/EM is a crustacean of the crabs family found in the northern seas, in addition to the Atlantic Ocean and the Mediterranean Sea. In the kitchen, this stuffed sea ox recipe is usually prepared for festivities such as Christmas or any important event. On this occasion, in recipes, we are going to teach you how to make oven stuffed ox. It is an easy preparation to do what it seems, although of course it takes time. However, the result is masterful, because it is an elegant and quality dish that will give a lot of colorful to your Christmas table or any special dinner. Serve it with a delicious salad as a simple accompaniment and you will see how the sea ox filling shines on its own.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make stuffed sea ox: |
| 2 large cooked sea oxes 1 onion 1 Italian green pepper 2 cloves of garlic 1 glass of natural crushed tomato 1 cup of brandy 50 grams of butter 1 glass of breadcrumbs with mixture parsley 1 pinca from salt 1 jet of olive oil |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make stuffed sea ox:
1. For this recipe there are few ingredients, we just have to get sea oxen. You can buy them already cooked if you want to jump the cooking of crustacean and, in addition, it is usually more complicated to find them fresh.
Trick: If you are lucky enough to buy them female ox, it will be great to take advantage of your coral.
2. empty and clean the ox inside, remove its coral and meat, crumble it to find any skin, because it usually goes mixed and is annoying if we do not extract well. It also takes the molla that can carry the tweezers and ox legs. After emptying the ox and leaving the shell, pushes the bark that remains at the ends of the ox so that the opening to fill it is completely open. Booking.
3. Prepare the vegetable. To do this, clean and short on small pieces the onion, garlic cloves and pepper. Heat oil in a pan and saute the vegetables for 5 minutes, stirring them.
4. Once the vegetables are ready, add the tomato and keep stirring everything together, adding a salt point. Remove while cooking everything together for 3 minutes over medium heat.
5. Say 3 minutes the seafood pieces that you had already clean of piecillas. In this case, you must have it over medium heat to cook little by little.
6. Pour a copita of brandy and turn on to flame the sauce, this is a trick that will contribute an exquisite flavor to the filling of the txangurro, as they would call it in northern Spain.
7. You already have your filling ready and it only remains to fill the ox capas. Help yourself with a spoon and enter little by little. Once both are full, it covers their surface with breadcrumbs and some pieces of butter and take directly to the oven. Bake with the resistance above and, if you can, add the grill. Leave only 4 minutes at 200 ° C in the upper middle part and watch in case it is less time.
8. serves the ox from hot gratin to the table with a good pink sparkling wine and a loaf of hogaza, it will be great! Accompany of little more than a salad of oak leaves, tender onion, olives, cucumber and sweet corn. It will be a luxury for a romantic dinner or a meal during the parties. If you liked this recipe of txangurro or changurro stuffed, discover more traditional recipes from northern Spain and the Basque Country with our suggestions:- Marmitako de tuna
– Zurrukutuna
РGrilled Zamburi̱as
– Rebozadas cod cocochas
