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Andrew Zimmern's Wild Game KitchenChef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.

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Andrew Zimmern's Wild Game KitchenChef Andrew Zimmern demystifies working with live sea urchin and scallops by creating a showstopping seafood risotto.0Andrew Zimmern's Wild Game KitchenAndrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

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