|Clams in Creamy Sauce|
|Clams in Tomato Sauce|
|Crab (Black Pepper)|
|Crab (King Crab)|
|Gambas al Ajillo|
|Mussels and Fries|
|Mussels with Tomatoes|
|Paella aux Fruits de Mer (France)|
|Paella de Marisco (Spain)|
|Paella di Pesce (Italy)|
|Paila Marina (Chile)|
|Shrimps in Garlic|
|Shrimps in Mayonnaise|
Normally, most seafood should be paired with white wine. If the dish is simple, pick a light white wine. If the dish is rich, pick a rich white wine.
Tannins in red wine can react with the iron in seafood and cause a metallic taste, and red wines can often overpower the taste of a delicate seafood.
If you choose red wine, make sure you pick a light one with low tannins.
Alcohol can be addictive. Drink in moderation.
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