A fan of seafood. Make this delicious Easy One Pot CouscousPaella and have all the delicious flavours and textures of a traditional paella minus the time
Chef Nancy Dizon-Edralin of ICE Culinary returns to Food Tastings with a refreshing take on sotanghon with her Seafood Sotanghon with Black Ink, a flavorful noodle dish prepared with fresh seafood and squid ink
Or go with the Whole Steamed Fish with Preserved Lemons and Exotic Herbs on Seafood Rice, almost like a paella but with a more intense note of lemon and herbs