- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think." This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a Galician empanada (a savory pie). "Part of my efforts to build a bridge between America and Spain,"
Ingredient:
- All-purpose flour, for dusting
- One 14-ounce package frozen all-butter puff pastry, thawed
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 small onion, minced
- 1 small red bell pepper, cut into 1/4-inch dice
- 1 small green bell pepper, cut into 1/4-inch dice
- 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- 1/2 pound lump crabmeat, picked over
- Salt
