Crabmeat with saffron (Centolla con azafrán) from The Food of Spain and Portugal: A Regional Celebration by Elisabeth Luard

  • saffron
  • parsley
  • crabmeat
  • Spanish onions
  • pimentón picante
  • Spanish brandy
  • hard-boiled eggs
  • bitter oranges
  • EYB Comments

    Can substitute chile powder for pimentón picante, and a mix of lemons and sweet oranges for bitter oranges.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chile powder for pimentón picante, and a mix of lemons and sweet oranges for bitter oranges.

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