Rick Stein’s favourite seafood recipes

Rick Stein’s favourite seafood recipes
South-east Asian salads are a great balance of salty, sweet-sour and spicy. It’s important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or …
Read more on The Guardian

Rick Stein’s seafood linguine recipe
INGREDIENTS. 60ml olive oil; 10g/2 cloves garlic, crushed, no need to peel; 12 medium raw prawns, peeled, shells and heads reserved; 2 tbsp tomato paste; 300ml water; 350g linguine; Salt; 60g squid rings and tentacles; 16 mussels, in the shell …
Read more on Telegraph.co.uk

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