Rick Stein's Fruits of the Sea

The chef prepares a fresh series of seafood dishes, starting with a traditional seafood paella, followed by a fiery Thai fish curry, and finishing with succulent, locally sourced scallops. Each plate showcases the chef’s skill with marine ingredients and bold flavours.

The programme is a culinary episode that follows a chef as he prepares a succession of seafood dishes. It’s presented as a continuation of his work in the kitchen, with a focus on creating a range of flavours centred on the sea’s bounty. In this instalment the chef kicks off by cooking a classic seafood paella, letting the rice absorb the rich broth and the assorted marine ingredients. He then shifts to a spicy Thai fish curry, blending the heat of chilies with the delicate taste of fish. The segment finishes with the chef plating scallops, showcasing their natural sweetness and tender texture. These three dishes form the core of the episode’s menu, each representing a different style of cooking while staying within the theme of seafood delights. The chef’s approach remains consistent throughout, moving from the hearty, communal feel of paella to the aromatic intensity of the Thai curry, and finally to the simple elegance of scallops. By stringing these preparations together, the programme offers viewers a concise yet varied look at how the same primary ingredient—seafood—can be transformed across distinct culinary traditions.