This is a classic recipe from Spain’s Canary Islands: Tuna, seared and then simmered gently in a loaded – and somewhat spicy – red pepper sauce historically served with tiny potatoes. It’s an incredible weeknight dinner or occasion appetizer.Brush the crab legs Using the butter and seasoning and place them to the grill. Cook for five-seven

For all cooking methods apart from boiling, pre-cracking the shells is a terrific way to induct picky eaters in the crab-lover club. Use a set of shellfish scissors to chop slits to the legs, rendering it easier for that eater. How am i able to explain to In the event the crab is poor?O. Spice, which has large chunks of rock salt, mustard powder an