Octopus with paprika, AKA pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.

This classic Sicilian sardine dish traditionally calls for rolling the sardines around the filling. Here the filling is sandwiched between the fish. Easy peasy.

Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.

Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.

Salmon fingers, made from fish fillets coated with a cooked couscous-and-spice mixture, are sauteed and served with asparagus and spring peas salad on top.

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, is enhanced here with a bright, fresh stuffing of fennel and lemon.

Clams, rich, spicy sausage, onions, tomatoes, garlic, and spices come together in a Portuguese cataplana, the spiritual ancestor of the pressure cooker

Steamed Pacific cod is cooked with aromatics that coax as much flavor from this dish as possible. The soy, ginger, and scallion lend a light Asian touch.

Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.

This soup, which hails from Italy’s Amalfi Coast, takes its rich flavor from plenty of fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.

The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.

For Hunan hot and spicy shrimp, shrimp are tossed in a peppery mix then seared in a kicky sauce of chiles, ginger, garlic, shallots. Fire-extinguisher hot.

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.

Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.