A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
Scrubbing shrimp with salt cleans them. Marinating shrimp in vodka lends sweetness to them. Who knew?!
Batali stuffs his fresh calamari with Italian pantry staples and then tosses them on the grill. Bella!
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.
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