 This is the best topino you're gonna make. Topino was actually my specialty when I was in the restaurant world. I had a key for me is making a seafood stock from scratch and I'm gonna be making the sauce for the topino in my time round at Tobin by Lake Rosé, which in my opinion is the perfect holiday gift. It just makes everyone wanna cook. The sauce is so luxurious and rich. It has pancetta, tomatoes, garlic, saffron, fennel, calabria and chiles. Full recipe for everything's gonna be in the caption by the way. Now another secret here is searing the seafood separately. This way doesn't get overcooked in the sauce. Only thing I do add directly into the sauce is the mussels or clams you've been using till they open up in there. I like to serve mine with a garlic oregano bread, chives, black pepper and that is it. Follow for more.