Txangurro, cangrejo, canguro – crab, crayfish, babysitter.Three words which, up until recent events, I had difficulty distinguishing but which are now firmly imprinted in my mind.
One of the most frustrating things about teaching English at a secondary school is the host of questions which even the most simple of instructions can arouse: ‘Can I write in green?’ ‘Should I write in activities, vocabulary or grammar?’ Deciding that one class in particular needed to learn some initiative I tried to explain to them the difference between teachers and babysitters. But the words became muddled in my mind and I ended up saying ‘No soy txangurro’ (I’m not a crab.) Once the raucous laughter had subsided to giggles I tried correcting myself but ended up making even more of a fool of myself by telling them ‘no soy cangrejo’ ( I’m not a crayfish.) You can imagine how this worsened the situation to the point that it took a good five minutes to calm the hysterical laughter. Let’s just say I’ve learnt the hard way the difference between txangurro, cangrejo and canguro.
To befit this recent incident I made squid ink risotto with crab. I love the metallic taste of squid ink – to me it really tastes like it’s doing you good. This recipe is very easy to make – the only difficult bit is extracting the crab meat.
1/2 large onion, finely diced
1 clove of garlic, finely chopped
2 tablespoon olive oil
150g arborio risotto rice
200ml white wine
400ml fish stock
4 x 4g sachets of squid ink
2x Necora crabs (or any other kind)
- Sweat the onion and garlic in the olive oil until soft and translucent.
- Add the rice and fry for a minute or so.
- Add the white wine and stir as it sizzles until it is all absorbed.
- Add 3 sachets of squid ink and mix to combine.
- Slowly add one ladle of hot stock at a time. Wait for it to be absorbed before adding the next ladle. This will take around 20-25 minutes.
- Meanwhile cook the crabs in salted, boiling water for 5 minutes. Remove and leave to cool.
- Then extract the crab meat. You’ll need a knife to crack through the hard shell and tweezers to extract the soft, sweet meat from the thin, bony structures inside the crab. Set the meat to one side.
- When the risotto has reached a nice consistency – oozy but not liquid, sticky but not gloopy – add the last sachet of squid ink and the butter. Stir to combine.
- Finally stir in the crab meat. Serve topped with lemon zest or accompanied by a couple of wedges of lemon.