For the stock, peel the prawns and reserve the shells. Remove the top shells of the crabs, then remove and discard the feathery gills and cut the bodies into quarters. Reserve the peeled prawns and ...

The thick Peruvian seafood soup, aguadito de mariscos, is quite the eye-catcher. A bright spring green, it's sparked with cilantro, loaded with shrimp, squid, crab and mussels. This is the kind of ...

A restaurant with several dead lights on its illuminated outdoor sign generally is cause for suspicion – does this lack of attention to detail translate to the experience inside? After a recent trip ...