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A bivalve mollusk that has been enjoyed by Europeans for thousands of years but Americans have only recently begun to appreciate them.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

One of the sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications are univalves and bivalves.

One of the two marine groups into which shellfish are categorized. A second group is crustaceans. Mollusks are characterized by having a hard shell that consists of one or two pieces which contains a soft body.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.