Aranaras can be pretty tough to prepare at first, but with enough practice and patience, you should be able to handily turn them into amazing ingredients! A big reason for this difficulty is because they can fight back not just with their strength, but also with magic. You might be wondering, why not just process them first before preparation, or dry them out for a few days? That’s because a lot of the natural flavor is lost; I recommend you learn how to prepare them as fresh as possible… In fact, let me do a basic demonstration for you! Some of my personal favorites are the fat green Aranaras, because they can be quite soft inside. First, I will cut off the- s-stay still! Guoba, hold it in place, before it attacks! Okay! Okay… Okay, great, I managed to cut off both arms! It’s very noisy right now but I’m telling you, it will be worth it at the end! Okay, next, we have to cut the legs too. Do not throw them away! We can toss these into the stew as well. They can still use magic at this state, so right away you want to start cutting them into thin slices, like this! Geez, it’s so loud! The orange Aranaras tend to be tougher to slice all the way because of their weird shape, so some people recommend to instead butterfly them as if they were steaks. Anyway, before it starts drying and more juices spill out, you quickly toss the slices into the pot! Now toss in the limbs, some Jueyun chilies and two pinches of Sumerian spices, and presto! This is the first, most basic of ways to get ready for an Aranara dish. There is much more that can be done, but since you are just getting started, we can leave it at tha- Why are you looking at me like that?
