La Comida Fantastica recipies

Ginger Steamed Crab
The crab legs are so easy to prepare. It only takes a few minutes. In my family, it is a right of passage to spend hours and hours and hours cracking and devouring crab legs. Oh the memories!
To serve 2:

• All the crab you can eat! (we went with a paltry pound and a half)
• Fresh Ginger, about two inches
• Fresh Garlic, two cloves
• Couple Scallions
• Side salad w/ fresh squeezed lemon
• Melted butter (optional)

1. Wash and scrub the crab legs (mine were a frozen managers special, saves money and bought me an extra day).
2. Crack legs with a cleaver (or heavy knife) to create opening for the steam.
3. Boil about an inch and a half of water. Place steamer basket in pot of boiling water (you can also use an aluminum pie plate with holes poked into it resting on a metal cookie cutter... frugal genius, yes I am)
4. Slice up about an inch of fresh ginger ans at least one garlic glove (two of my favorite ingredients I am known to go waaaaay overboard on, so use your own taste preferences). For even more delightfulness, slice up two scallions then drop all into basket.
5. Place your crab on top of this culinary yum-fest. Cover.
6. Steam approximately 5-8 minutes.
7. Serve alongside a light salad of greens, thinly sliced red onion and lemon-juice (Happy Husband added tomatoes for color). You could also melt some butter to dip your crab meat in, but you wont need very much.
8. Crack away!

(Modified) Catalan Fish Stew
I love shellfish, all kinds really. Buying all the different varieties gets quite costly when you live in a landlocked locale like AZ. I make use of great sales and the freezer section of my grocery store. Saves cash and time at the store. Serves 2

• 1/2 Bag of Mariscos Mix (Mixed shellfish, and fish, you can find in the frozen section), defrosted
• Few threads of saffron, infused in water (I used 2 tsp. Tumeric -no water, because saffron is dang pricey, and I love the color of Tumeric)
• 1/2 onion, chopped
• Tsp olive oil
• Clove garlic, chopped
• Tsp. thyme, chopped
• Bay leaf
• Red Bell Pepper, chopped, seeds discarded
• Can No-Salt Added diced tomatoes
• Tsp Paprika (I prefer Hungarian, but use whatever you have)
• 1/2 c. fish stock
• 1/2 c. ground almonds (I chopped then beat them in a plastic bag)
• Thick and crusty bread

1. Cook onion with olive oil until golden, but not browned (about 10 minutes). Stir in garlic, herbs, and bell pepper 5 minutes until pepper is softened. 
2. Add in tomatoes and paprika, simmering 5 minutes. Stir in stock and saffron and a splash of water. Simmer 5-10 minutes until sauce is reduced. Add salt and pepper, to taste.
3. Dump in the shellfish mix. Reduce heat to low, cover and and simmer another 5 minutes. If you have clams and mussels still in the shell, remove any that are cracked or will not open.
4. Serve immediately with the tasty bread (even older bread will soften up a bit).