Conger eels can grow up to 12 feet in length and weigh upwards of 300 pounds. Big eels like this, however, would not be suitable for eating as the flesh… [Continue Reading]
My wife and I were looking for a different starter for the festive family meal this year. This smoked salmon and roasted beetroot salad recipe from Sainsbury’s took our fancy…. [Continue Reading]
Jamie Olivers seafood barbeque of smoked shellfish.
Check out this easy recipe for Moules marinière (sailors mussels). This classic French recipe is a great way to impress the family in no time at all – ready on the table in 30 minutes.
Welsh rabbit or Welsh rarebit is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain.
This simple seafood starter scales up or down really well, so it’s easy to adjust if you’re cooking for friends. Serve with crusty bread for mopping up the herby, chorizo-spiked juices.
Pimientos de Padrón are small, bright green peppers that come from the municipality of Padrón in Galicia, in the northwest part of Spain.
Pulpo a la Gallega or Pulpo a Feira (Galician name meaning ‘fair style octopus) is a traditional dish from the region of Galicia. It is the main dish during the patron saint festivities of the city of Lugo.