Cook like a pro with Food and Wine Magazine. Spanish restaurateur and avant-garde chef José Andrés makes hearty paella with seafood and blackened rice.
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Crack crab legs and get the meat out in one piece
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Cook a grilled lobster tail
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Eat limpets
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Pick meat crab after it has been steamed
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Prepare and clean fresh snow crab
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Cook Jumbo Tiger Prawns on the Grill
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Cook cockles (small saltwater clams)
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Barbecue jumbo shrimp stuffed with crab meat
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Make broiled lobster tails au gratin
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Open an Oyster Properly
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Properly shuck an oyster
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Cook Italian zuppa di pesce (shrimp, fish, and lobster stew)
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Prepare red shrimp panang curry
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Cook mussels with Hoegaarden beer and fresh chips
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Shuck an oyster
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Cook a Portuguese cataplana seafood stew
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Grill lobster in the oven with garlic and butter
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Cook Jamaican curry garlic crab legs
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Poach shrimp properly
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Make Alaskan king crab cakes with lemon dill sauce
How To:
Crack crab legs and get the meat out in one piece
How To:
Cook a grilled lobster tail
How To:
Eat limpets
How To:
Pick meat crab after it has been steamed
How To:
Prepare and clean fresh snow crab
How To:
Cook Jumbo Tiger Prawns on the Grill
How To:
Cook cockles (small saltwater clams)
How To:
Barbecue jumbo shrimp stuffed with crab meat
How To:
Make broiled lobster tails au gratin
How To:
Open an Oyster Properly
How To:
Properly shuck an oyster
How To:
Cook Italian zuppa di pesce (shrimp, fish, and lobster stew)
How To:
Prepare red shrimp panang curry
How To:
Cook mussels with Hoegaarden beer and fresh chips
How To:
Shuck an oyster
How To:
Cook a Portuguese cataplana seafood stew
How To:
Grill lobster in the oven with garlic and butter
How To:
Cook Jamaican curry garlic crab legs
How To:
Poach shrimp properly
How To:
Make Alaskan king crab cakes with lemon dill sauce
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