Vieiras en su concha is a traditional dish originating from Galicia, consisting of scallops served in their shells. The dish is usually made with a combination of scallops, olive oil, onions, garlic, pimentón, white wine, tomato sauce, salt, pepper, breadcrumbs, and parsley. The garlic, onions, and pimentón are sautéed in olive oil, then covered with wine, tomato sauce, and seasonings in order to create a sauce. The scallops are boiled and arranged on a baking sheet in their shells, then topped with the tomato mixture, breadcrumbs, and parsley. They're cooked under the broiler until the top becomes golden, and the scallops are then served immediately.
Gambas al ajillo is a popular Spanish appetizer consisting of shrimps that are sautéed in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is usually consumed as a tapa. It is recommended to garnish gambas al ajillo with chopped parsley and pair it with some crusty bread on the side, which is useful for mopping up the flavorful sauce.
Rabas or fried squid is the quintessential seafood tapa of the Cantabrian coast. Made with sliced squid strips or rings that are lightly battered or breaded before they are fried to crispy perfection, this dish is best savored when lightly seasoned with salt and with an optional drizzle of fresh lemon juice. There are numerous variations on the dish depending on the species of squid, the type of flour, or the oil used in the preparation, as well as the preferred version of cutting the squid (strips, rings, or other shapes). The best rabas are, nevertheless, those made with fresh squid, defined by a firm consistency, thin coating, tender bite, and natural seawater flavor. This Spanish appetizer pairs well with a glass of dry white wine or a cold beer and is available in almost any bar and restaurant throughout the region.
This is a traditional tapa dish where whole shrimps are seasoned with salt, then quickly grilled on an iron skillet over high heat. It is recommended to enjoy them simply with a few squeezes of lemon or lime juice on top, while black pepper is optional, according to personal preferences. Pair the shrimps with a cold beer or a glass of wine on the side.
Rice and seafood are the key ingredients to making arroz marinero, a traditional specialty that originates from Spain. The main ingredients are usually combined with sautéed vegetables such as onions, peppers, tomatoes, and garlic, and the combination is typically simmered in water or stock (seafood or fish stock) with the addition of various spices and seasonings. Like many other Spanish dishes, this one has also entered the traditional cuisines of the Spanish colonies with the introduction of rice and is nowadays associated with South American countries such as Peru, Ecuador, and Colombia. The variations on the dish abound throughout Spain and the Latin American countries, with each country having its own version of this rice specialty. In Spain, the dish is usually prepared with short-grain varieties of rice such as bomba or Arborio, while in South America, arroz marinero typically consists of long-grain rice. Another crucial difference between the Spanish and South American versions of the dish is the use of different spices, which are typical of the regions where the dish is being prepared.
Polbo á feira (a.k.a. pulpo a la gallega) is a traditional Galician dish made by cooking octopus, potatoes, and pimentón in copper cauldrons. The cauldrons impart a unique flavor to the dish, and it is said that it is impossible to obtain that kind of flavor with any other material. In the Sanabria region, it is traditionally served with garlic, while elsewhere, pulpo a la gallega is presented on a wooden board, drizzled with lots of olive oil and sprinkled with coarse salt. It is recommended to pair the dish with a glass of red wine on the side. The dish is also known as pulpo á feira (fair-style octopus), since it is very popular during festivities and celebrations, when the owners of pulpeiras (stands specialized for octopus) prepare the dish throughout the day.
Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de mariscos is prepared with a typical base of saffron-flavored rice, peppers, and tomatoes, but it owes its stunning visual appearance to the flavorful combination of fish, shrimp, mussels, and clams. It is recommended to prepare this rich dish over a wood fire to infuse it with a delicate smoky aroma.
Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil. A more traditional way of serving kokotxas is in salsa verde sauce, consisting of olive oil, flour, fish stock, garlic, and finely chopped parsley. The kokotxas are lightly fried in a clay casserole pot, then combined with the sauce. It's recommended to serve the dish with crusty bread on the side for mopping up the sauce.
Pulpitos fritos is a traditional seafood dish originating from Andalusia. The dish consists of pan-seared baby octopus. It's usually made with a combination of baby octopus, garlic, parsley, lemon juice, olive oil, and salt. The octopus is sprinkled with salt and marinated in a mixture of olive oil, garlic, parsley, and lemon juice. It is then seared in a skillet, first shortly over high heat, and then over medium heat until it's browned on all sides. Pulpitos fritos are served immediately while still hot.
Arròs negre is a savory seafood and rice dish colored and flavored with the natural black ink of cuttlefish or squid. The name literally means “black rice” in Catalan, although the rice itself is not naturally black; its color comes entirely from the ink. It is especially associated with the Mediterranean rice cultures of Catalonia and Valencia. The base starts with good olive oil heated in a wide, shallow steel pan. Finely chopped yellow onions, garlic, and grated fresh tomatoes are cooked slowly until they form a thick, sweet mixture. This concentrated base is known as sofregit and is used in many Catalan rice and seafood recipes. Cooking the tomato until much of its water has evaporated concentrates its sweetness and helps keep the finished rice from becoming watery. Small pieces of raw cuttlefish or whole baby squid are added to the hot oil and cooked until they release their natural moisture. Letting this liquid evaporate before adding the rice gives the seafood a deeper flavor and prevents excess water from diluting the stock. Short-grain rice, especially Bomba or Senia, is then scattered into the pan so the grains can absorb the tomato base and oil. These short, plump varieties work well because they absorb strongly flavored liquid while still keeping their shape instead of becoming soft and creamy. Hot, intensely flavored fish stock is added together with cuttlefish or squid ink. The dark liquid immediately turns every grain black and gives the rice its distinctive, slightly metallic seafood flavor. The ink adds more than color, contributing concentrated marine salinity and a subtle savory depth. The rice is left to simmer without stirring until the liquid has been absorbed. The grains should remain firm in the center, while the bottom of the pan develops a caramelized crust known as socarrat. Avoiding constant stirring helps keep the grains separate and allows the bottom layer to remain in direct contact with the hot pan long enough to become crisp. Once the liquid has disappeared, the rice can rest briefly before serving so the grains settle and the crust remains intact. Historical records connect the dish specifically with the L'Empordà region of northern Catalonia. During the seventeenth century, fishermen along the coast used abundant, less valuable cuttlefish and its ink to make limited amounts of rice more filling. Today, black seafood rice is found much more widely along the Catalan and Valencian Mediterranean coast, with local versions differing in seafood, vegetables, stock, and the amount of ink used. Replacing the short-grain rice with short, hollow pasta creates a different dish known as fideuà negra. The noodle version follows a similar idea, combining sofregit, seafood, concentrated fish stock, and allioli, but the toasted pasta gives it a drier, firmer texture than rice. The seafood can also vary. Whole red prawns, clams, or thick slices of artichoke hearts may be added directly to the black rice during the final ten minutes of cooking. Other coastal versions can include langoustines, mussels, crab, or additional cuttlefish, while artichokes add a slightly bitter vegetal note that contrasts with the sweet shellfish and dark ink. The large steel pan is usually brought to the table while still hot and placed on a wooden board. The rice is then spooned directly onto individual plates. Serving it from the same pan also helps preserve the contrast between the softer rice on top and the crisp layer attached to the bottom. A generous spoonful of allioli is usually served on top of the hot rice and mixed into the grains, adding a sharp, creamy contrast to the intense, briny flavor of the ink. Classic allioli can be made simply by emulsifying garlic, olive oil, and salt without egg, although mayonnaise-style versions containing egg are also common. It can also be served in a separate bowl so that as much or as little as desired can be added.
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