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.