{"id":645,"date":"2019-04-19T09:03:16","date_gmt":"2019-04-19T09:03:16","guid":{"rendered":"http:\/\/www.gastronomicspain.com\/blog\/?p=645"},"modified":"2021-09-20T12:19:35","modified_gmt":"2021-09-20T10:19:35","slug":"guide-spains-seafood-dishes","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/guide-spains-seafood-dishes\/","title":{"rendered":"A Guide to Spain\u2019s Seafood Dishes"},"content":{"rendered":"

Spaniards love seafood to such an extent that they enjoy them on a daily basis. <\/span>As a huge variety of sea creatures are pulled onto Spanish shores, there is no scarcity of options in this range of food variants. <\/span>From deep sea behemoths to alien-like rock clingers, these saltwater delicacies are served very simple but tastes great. <\/span>In a country famous for its extremely short recipe ingredient lists, the Spanish way of preparing seafood is no different. <\/span>Most of them are eaten boiled or grilled, just sprinkled with a bit of salt and \/ or olive oil. <\/span>And, you will not find any tartar sauce into it.<\/span><\/span><\/p>\n

Here are some of the season’s top seafood catches and how to spot them at the market and on the menu:<\/span><\/span><\/p>\n

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  1. Shrimp \/ Prawns<\/span><\/span><\/strong><\/li>\n<\/ol>\n

    They are the most common seafood that is cooked in Indian households. <\/span>They can be easily spotted at local markets, where big Styrofoam boxes are filled with whole shrimp. <\/span>These kinds of seafood are called by various names in Spain, shrimp (mid shrimp), shrimp (tiny shrimps), shrimp (blue and red shrimp), and white shrimp (white shrimp) being the most common ones. <\/span>Another popular variety of Quisquillawhich is only a few centimeters long and can be easily recognized for its bright blue eggs that shine through their translucent shells.<\/span><\/span><\/p>\n

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    1. Scallops<\/span><\/span><\/strong><\/li>\n<\/ol>\n

      There are two types of scallops sold in Spain namely scallops and zamburinas (variegated scallop). <\/span>While the former one is about the size of a dollar with a shell about the size of a small hand, the latter one is much smaller ie, about the size of a nickel with a shell roughly the diameter of a Coke can.<\/span><\/span><\/p>\n

      They are hugely popular in the northwestern province of Galicia, where thousands of kilos of mollusks are farmed along the Atlantic coast. <\/span>The larger scallops are usually served individually and almost always on the shell. <\/span>The smaller scallops are sometimes served seared on the shells or in a shallow clay bowl with olive oil and garlic.<\/span><\/span><\/p>\n

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      1. Lobster<\/span><\/span><\/strong><\/li>\n<\/ol>\n

        Lobster is most commonly found in paella-style rice dishes called Rice with lobster. <\/span>There are basically three variants of lobsters. <\/span>The European lobster called Bogavante has a deeper, smaller and arguably more flavorful taste than any other variant of lobster. <\/span>Another popular variant Crayfish is bright orange in color and it is twice the size of a common shrimp. <\/span>You have thin claws. <\/span>And, one of the priciest lobsters Lobster is usually less than a foot long.<\/span><\/span><\/p>\n

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        1. Crab<\/span><\/span><\/strong><\/li>\n<\/ol>\n

          Like shrimp, there are many types of crabs that Spaniards feast on. <\/span>From the large, expensive oxen of the sea to the smaller, more affordable n\u00e9coras, there is a crab for every taste and budget. <\/span>The biggest variant of crabs is Sea bream which is appropriately called \u00abox of the sea\u00bb as they can weigh up to 3 kilos. <\/span>Its body is often cracked open and used as a bowl for a soup using the crab meat. <\/span>Spaniards also love to eat Sea crab, another variant which is much smaller than sea crab. <\/span>One of the most flavourful variants Crab is very meaty.<\/span><\/span><\/p>\n

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          1. Clams<\/span><\/span><\/strong><\/li>\n<\/ol>\n

            Clams are one of the most diversely eaten seafood in Spain that can be served freshly steamed with nothing more than a slice of lemon, mixed in rice dishes like paella or stewed with paprika and wine. <\/span>December is one the best times of the year to eat almejasfinas (fine clams from the shores of Galicia) which are meaty.<\/span><\/span><\/p>\n

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            1. Cockles<\/span><\/span><\/strong><\/li>\n<\/ol>\n

              Often confused with clams, cockles are cockles, a specific type of saltwater clam with ribbed shells. <\/span>These little creatures are the creatures of your common seashell, usually wider and rougher than the smooth-shelled clams most often found here. <\/span>Cockles also tend to be cheaper and, in my opinion, even tastier to eat plain than clams!<\/span><\/span><\/p>\n

              Apart from these seafood, there are many variants of seafood in the country. <\/span>Mussels are commonly served steamed in a light white wine sauce. <\/span>And, the funky-looking barnacles grow wild on the treacherously rocky coast of Asturias and Galicia.<\/span><\/span><\/p>\n

              After reading this blog, if you feel craving for any of the above-mentioned seafood dishes, feel free to place your order with <\/span><\/span>Gastronomic Spain<\/span><\/span><\/a> . <\/span>Our experienced chefs use the perfect blend of culinary techniques and organically-sourced ingredients to come up with scrumptious and healthy recipes that will satiate your hunger completely.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

              Spaniards love seafood to such an extent that they enjoy them on a daily basis. As a huge variety of sea creatures are pulled onto Spanish shores, there is no scarcity of options in this range of food variants. From deep sea behemoths to alien-like rock clingers, these saltwater delicacies are served very simple but […]<\/p>\n","protected":false},"author":2,"featured_media":646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1265],"tags":[],"class_list":["post-645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-preserves-from-sea"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=645"}],"version-history":[{"count":1,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/645\/revisions"}],"predecessor-version":[{"id":5808,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/645\/revisions\/5808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/646"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}