The Spanish have a deep and abiding passion for all things aquatic. Spain is surrounded by water on three sides: the Atlantic Ocean to the west, the Cantabrian Sea to the north, and the Mediterranean Sea to the east. As a result, it should be no surprise that Spanish people have an insatiable appetite for fresh fish and shellfish of all varieties and use these ingredients in their cooking.
Here’s a list of the ten best Spanish seafood
Checkout The Top 10 Best Spanish Seafood
1. Paella de mariscos
Paella de mariscos is one of the best Spanish seafoods. It is a traditional dish from Valencia, Spain. Not just in Valencia but also in Andalusia and all along the Spanish coast, seafood paella is one of the paella variants that is considered to be among the most popular. This meal is an incredible favorite in Spain during the summertime due to the country’s abundance of fresh fish and other types of seafood. Paella de mariscos is made with the traditional foundation of rice seasoned with saffron, peppers, and tomatoes; nevertheless, the dish owes its striking visual look to the tasty combination of fish, shrimp, mussels, and clams.
This decadent dish is prepared over an open wood fire to absorb the smoke’s subtle smokey aroma. It is one of the best seafood in Spanish.
2. Polbo á feira
Polbo á feira is a popular seafood in Spanish. Octopus, potatoes, and sweet paprika powder are braised together in copper cauldrons to create the traditional Galician dish, polbo à feira (also known as pulpo a la gallega). It is stated that it is hard to achieve the same flavor with any other material outside the cauldrons, which are responsible for imparting their distinctive flavor to the dish.
Pulpo a la gallega is typically served with garlic in the Sanabria area of Spain; however, in other parts of the country, it is offered on a wooden board, drizzled with a substantial amount of olive oil, and sprinkled with coarse salt. It is highly recommended that you serve the dish alongside a glass of red wine as an accompaniment.
3. Gambas al ajillo
Gambas al ajillo is regarded as one of the best seafood in Spanish. The traditional tapas dish gambas al aljillo consists of shrimp cooked in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is then served as an appetiser. In most establishments, the dish is done as a tapa. Chopped parsley is suggested as a garnish for gambas al ajillo, and that crusty bread is served on the side so that it is used to sop up the savoury sauce.
Fideua is a popular seafood in Spanish. The vibrant Valencian and Catalan cuisine, known as Fideua, is frequently referred to as a variation of the well-known rice dish paella. In a manner analogous to that of its more famous counterpart, fideuà uses a wide variety of seafood components; however, in place of rice, it combines these elements with fideo, a type of pasta that is thin and short.
Many kinds of fish and shellfish, like cuttlefish, monkfish, and shrimp, can be selected from the available seafood options. The pasta is first briefly fried and then mixed with savoury seafood broth and saffron. In the same manner as paella, Fideua is prepared in a wide, shallow iron pan, and the ingredients are not stirred during the cooking process. It is done so that a golden, crunchy crust can form on the bottom of the pan.
5. Croquetas de bacalao
Croquetas de bacalao is one of the best spanish seafoods. Fritters called croquetas de bacalao are traditional in Spain and are made with cod. Although a béchamel sauce is typically used as the base for Spanish croquetas, this famous salt cod variant occasionally uses mashed potatoes instead of the béchamel sauce. The dough is moulded into the necessary shapes, and each of the possibilities mentioned above is properly seasoned and combined with cooked flakes of salt cod.
After being covered in breadcrumbs, each piece is deep-fried to a golden brown and crunchy consistency. Croquetas de bacalao, or croquetas de bacalao, are one of the most prevalent variants of croquetas to be found in Spain. Croquetas, in general, are a classic tapas dish loved throughout the country.
6. Gambas À La Plancha
Gambas À La Plancha is a typical seafood in Spanish. This meal is served as a typical tapa in Spain. Salt is added to the entire shrimp before they are grilled over high heat in a cast-iron skillet for a short period. It is recommended that you consume them with a few squeezes of lemon or lime juice on top, and adding black pepper is discretionary and up to the individual’s preferences.
In addition to the prawns, serve a refreshing beer or a glass of wine on the side.
Espetos is one of the best Spanish seafood. Sardines are cooked in Spain using a custom known as espetos that dates back to the late 19th century when fishermen would skewer and grill extra fish on the sand in tiny boats. The standard procedure in the present era is to skewer six sardines, season them with sea salt, and then grill them over an open flame of olive wood.
Olive oil and lemon juice are sprinkled over the sardines and have a golden exterior once thoroughly cooked. Sardines are supposedly at their best from May to August when they are a little fatter, which enhances their wonderful flavour. In many Malaga beach bars, espetos are served with sodas, beer, sangria, or red wine called Tinto de Verano.
The traditional seafood tapa of the Cantabrian coast is rabas or fried squid. It is made with sliced squid strips or rings lightly battered or breaded before they are fried to crispy perfection. This dish is best enjoyed when gently seasoned with salt and with an optional drizzle of fresh lemon juice.
The meal is prepared in various ways based on the type of squid, the flour or oil used in the recipe, and the desired method of chopping the squid (strips, rings, or other shapes). However, the best rabas are those prepared with fresh squid, which has a firm consistency, a thin covering, a sensitive bite, and a flavor reminiscent of seawater. Rabas is one of the best seafood in Spanish.
Marmitako, a typical seafood in Spanish, is a tuna stew prepared in a pot with many additional ingredients like potatoes, tomatoes, chiles, and onions, it is a fantastic example of Basque Country cuisine. The word “dish” is derived from the Basque word “marmita,” which means a casserole or saucepan.
It can be translated literally from the pot when the suffix -ko is added. Although tuna is the most genuine choice, there are several variations on the stew nowadays depending on the type of fish used to make marmitako, created aboard fishing boats near the Spanish coast.
10. Arroz Marinero
Arroz Marinero is one of the best Spanish seafoods. The main components of Arroz Marinero, a traditional dish with Spanish origins, are rice and seafood. Typically, the primary ingredients are blended with sautéed vegetables, including onions, peppers, tomatoes, and garlic. The mixture is then cooked in water or stock (fish or seafood stock) with the addition of various spices and seasonings.
With the addition of rice, this dish, like many others from Spain, infiltrated the regional cuisines of the Spanish colonies and is today associated with nations in South America, including Peru, Ecuador, and Colombia. Each Latin American country has its version of this rice specialty, with wide varieties throughout Spain.
Spain boasts one of the most sophisticated seafood menus in all of Europe thanks to the advantages of being surrounded by water on three sides. They use a variety of seafood rather than simply fish is one of the best things about this branch of Spanish cooking.
There is always a Spanish-inspired cuisine, from fried foods to soup and pasta. Your dinners will never be the same again with a little work and the appropriate attitude toward creativity.