Shellfish

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

Topped with a tangy sauce of grainy mustard, capers, and a hint of sriracha, these seared scallops make an easy but elegant dinner. 

Soft, sweet, and buttery, scallops are like candy from the sea, and they pair beautifully with a bright and luscious piccata sauce.

Tom yum is traditionally found in soup form, but this inspired version turns it into a tangy sauce served with lightly seared scallops.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.