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"This recipe does have a lot of yummy juice (Hence the name) so sure you have lots of bread to soak up the delish broth. Or use the broth to make rice. I idea of this is to cook it in liquid so it stays moist. Poaching a fish means cooking it in a flavoured liquid at temperatures of 160 to 180 degrees Fahrenheit. This is a moist heat method. Poaching..."

Ingredients: clam juice, fennel, olive oil...

"I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist."

Ingredients: seafood, salt & freshly ground black pepper...

"Baby clams and bay scallops with herbs and spices tosses into saffron flavored pasta. Made with Saffron White Wine Pasta Dough"

Ingredients: dried parsley, fresh parsley...

"A simple and tasty way to prepare clams or mussels from the Wildwood Restaurant & Bar Portland, OR. Have lots of bread handy to soak up the delicious broth."

Ingredients: fresh Italian parsley, garlic...

"A Spanish dish that varies from region to region. This one has sausage, chicken, seafood, rice, and vegetables. A delicious one-pot meal. Please use a paella pan."

Ingredients: pepper, dried oregano...

"My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice."

Ingredients: lobster tails, shrimp...

"This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with..."

Ingredients: light olive oil, oranges...

"A Spanish specialty. This paella can be played with. If you only want the seafood, you can omit the other meats. I prefer this as stated but seafood only works as well."

Ingredients: Spanish onions, salt & freshly ground black pepper...

"My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty! When I checked and saw it wasn't posted I figured I'd let all of you have a chance to experience it yourselves."

Ingredients: ground cumin, frozen shrimp...

"Taking its name from the shallow, two-handled metal pan in which it is traditionally cooked, paella can be as simple or as extravagant as time and money permit. Paella originated in Valencia, although many regions of Spain have their own special variations."

Ingredients: diced tomatoes, pimiento...

"This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana."

Ingredients: shrimp, salt & freshly ground black pepper...

"Shellfish and olive oil are major components in Portuguese cooking and are reflected in this dish. Because of the variations there can be in the timing of cooking rice the time given is approximate."

Ingredients: pepper, fish stock, olive oil...

"This Paella--Arroz de almejas a la marinera--comes from Penelope Casas who says that in Valencia, paellas tend to be either meat or seafood -- and not both. This delicious paella owes its intense clam flavor to its use of two kinds of clams. The larger ones are steamed open, then the meat chopped and the broth used as the paella's liquid. The smaller..."

Ingredients: dry white wine, green bell peppers...