No one said you had to choose between land and sea. Chef Spencer Watts shows how you can blend meat and seafood flavours to create tantalizing surf and turf dishes. For his first recipe, Spencer mixes delicious, flaky halibut with spicy chorizo in a paella packed with flavour. Just like chorizo, ham makes a great partner for halibut. Spencer combines the two in his ham-hock broth poached halibut with seasoned black lentils. For his next recipe, Chef Watts puts his own twist on a classic steak and lobster dish. There's nothing better than a ribeye steak grilled to perfection - except when it's paired with a garlicky lobster butter. To finish, Spencer makes a non-tradition chicken cordon bleu, replacing the traditional ham portion of the stuffing with sweet lobster meat.
