tag:blogger.com,1999:blog-5686476114745785266.post2421246005199840412..comments2019-05-25T09:24:51.386-07:00Comments on Medieval Spanish Chef: CENTOLLA WITH 15TH C RECIPE FOR CRAB IN GOLDEN SAUCESueyhttp://www.blogger.com/profile/11670959749612199822noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5686476114745785266.post-66372149365052176452012-11-05T14:36:45.839-08:002012-11-05T14:36:45.839-08:00One of the beauties of Chilean cooking is that the...One of the beauties of Chilean cooking is that they have no lost the art of preparing hot delicacies with shellfish. Another is that Chilean fishmongers sell the crabs ready to prepare any dish, saving you the task of boiling and over all, crunching and peeling.<br />Even if I am nearer to Mercado de Maravillas than to Mercado Central in Santiago, I save this recipe for my Chistmas menu.It reminds me somehow of the &quot;chupe de jaiba&quot; but with a more exotic touch due to the species. mrsamperhttps://www.blogger.com/profile/08458612223015865787noreply@blogger.com