Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
3 January 2023
26 November 2022
23 July 2022
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
Txangurro a la Donostiarra is a traditional dish from San Sebastian which uses one of the most enjoyed crustaceans in Basque gastronomy, the spider crab. Often substituted with the common crab, the spider version tends to have more succulent meat and deeper flavour. Unbelievably, the Japanese cousin or ‘giant spider crab’ can reach 3.8m on leg span and weigh 19kg – don’t worry we won’t be cooking that one! The majority of Basque traditional cooking is based on popular, rural cooking. However, the formula and origin of this particular recipe is more related to our French neighbours and in particular to one of their most renowned dishes ‘lobster a l’armoricaine’. Spider crab is widely available around UK shores, surprisingly being nearly ten times cheaper than in Spain, so come on, give it a go…everyone likes fishing out a bargain.