Seafood Archive

publish your guest posts about seafood

Seafood risotto with thyme and saffron

A bag of frozen prepared, raw squid, prawns and tiny queen scallops is a useful thing to have in the freezer at this time of year. The seafood defrosts quickly and makes a lovely risotto, this one flavoured by thyme and saffron and finished with parsley.

Don’t fear the pincers! The essential guide to cooking seafood

Daunted by lobster or squeamish about squid? Then you need our expert tips on choosing shellfish and cooking crustacea.