Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells. By Rick Stein ...

If it’s grilled scallops or lobster with a sparkling ocean backdrop you’re after, the northern arm of British chef and restaurateur Rick Stein’s two Australian outposts delivers pristine local seafood ...

Add the gurnard fillets and prawns and cook for 2 minutes, then add the mussels and cook for a further 2–3 minutes until the mussels have opened (discard any mussels that do not open).

Which is where Rick Stein’s recipes come in to play ... Add the fish, sauce and prawns to an ovenproof dish, about 20 x 30cm in size, and gently combine. Top with the pastry and brush with ...

Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast and cooks it with cider and cream in his newly ...

Impress at a dinner party with Rick Stein’s seafood risotto recipe flavoured ... that actually comes together quite quickly. Peel the prawns, reserving the shells for the stock.

Bring the flavours of the sea and the holiday vibes to your table with this arroz verde recipe inspired by Rick Stein's trip to ... Put the clams and prawns on top and shake the pan briefly ...