Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Search Results for "mussels"
Spicy Latin American Ceviche
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
Peruvian Mixed Seafood Ceviche
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
5 Great Takes on Canned Salmon
If you grew up in Alaska like I did, you already know canned salmon can be a good thing. Local fishermen have refined custom flavored salmon canning into an art form there.
Shellfish Brine for Smoked Oysters
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
How to Smoke Succulent Shellfish
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
A Clambake in the Desert
If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure.
Cassoulet de Fruits de Mer (Curried Seafood Stew)
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.