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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How To:
Barbecue jumbo shrimp stuffed with crab meat
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Make Gullah or Geechee-style fried shrimp
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Make a delicious shrimp scampi with frozen shrimp
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Prepare geoduck sashimi
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Make beer-battered shrimp
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Make crab in black bean sauce
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Eat crab
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Make a lobster roll sandwich with a side of fries
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Crack crab legs and get the meat out in one piece
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Cook a Portuguese cataplana seafood stew
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Poach shrimp properly
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Cook a grilled lobster tail
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Split and clean rock shrimp
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Cook Jumbo Tiger Prawns on the Grill
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Devein shrimp like an expert
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Eat limpets
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Grill lobster in the oven with garlic and butter
How To:
Open an Oyster Properly
How To:
Grill lime, chili, and garlic prawns
How To:
Cook cockles (small saltwater clams)
How To:
Barbecue jumbo shrimp stuffed with crab meat
How To:
Make Gullah or Geechee-style fried shrimp
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Prepare geoduck sashimi
How To:
Make beer-battered shrimp
How To:
Eat crab
How To:
Make crab in black bean sauce
How To:
Make a lobster roll sandwich with a side of fries
How To:
Crack crab legs and get the meat out in one piece
How To:
Cook a Portuguese cataplana seafood stew
How To:
Poach shrimp properly
How To:
Cook a grilled lobster tail
How To:
Split and clean rock shrimp
How To:
Cook Jumbo Tiger Prawns on the Grill
How To:
Devein shrimp like an expert
How To:
Eat limpets
How To:
Grill lobster in the oven with garlic and butter
How To:
Open an Oyster Properly
How To:
Grill lime, chili, and garlic prawns
How To:
Cook cockles (small saltwater clams)
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