Seafood

5 ingredients. 15 minutes. And dinner is done.

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.

This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.

Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it's a classic.

An easy-peasy dinner of oven-roasted fish that's ready in less than an hour. Compound butter isn't just a fanciful addition—it bastes everything with incredible flavor.

Sounds a lot more compelling than "squid cooked over hot coals"! Or, in this case, cast iron skillets. Our recipe tester Sofia swears this is just like what they serve in her native Portugal.

For these Indian pan-grilled sea scallops, the scallops are marinated in turmeric then seared. The dish is finished with wilted spinach and ground peanuts.

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.

Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.

For a taste of Martha's Vineyard away from the coast make Jessica B. Harris's stuffed quahogs - hard shell clams - to enjoy with an evening drink before dinner.

Paella, the classic Spanish dish, is given the full treatment here. You don't need a paella pan to make this paella recipe, either. A Dutch oven will do.

Known as Açorda de Mariscos in Portugal, this robust "soup" of shrimp, bread, and rice is a satiating meal in a bowl.

Tangy, hot, sweet, silky. That's what we think of this citrus-scented risotto with sautéed shrimp that melds healthy with satsifying.

Fresh tuna smothered with blackening spices and, if desired, dressed with an Asian influenced soy sauce-based beurre blanc. Sigh.

Fresh crab necessitates only Old Bay and very little in way of other ingredients. That's exactly what you'll find here.

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.