This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
This dish is a traditional specialty of the East End of the Hamptons.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
This is the definitive paella of Valencia.
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
This simple dish is a great way to cook crab; black pepper adds an extra kick.