GASTRONOMIC SPAIN GETS YOU CLOSER TO YOUR ORIGINIS, TO YOUR FAVOURITE FOOD LIKE SEAFOOD
What would Madrid be without its popular calamares on the Plaza Mayor? Calamares (squids) are so popular in Spain and Europe that it is almost a mandatory stop. Usually, they are served to peck and share between the people on the table, but it is also possible to enjoy a great bocadillo de calamares (squid sandwich). Something very Spanish.
Other of the signature dishes are anchoas and boquerones. This couple causes sensation. They are a lifelong marriage. Many people confuse them, but there is a difference that widely distinguish them. Both are fresh fish, but if the product is processed, it is called salted anchovy (anchoa) when it is done through salting, whereas it is called anchovy in vinegar (boquerón) when it is produced with vinegar. Easy and simple.
These are very typical seafood appetizers from the north of Spain, as well as sardines from Santoña, which is a coastal town in Cantabria. Not to mention Galician style octopus. Another Spanish star. Galician style octopus is a traditional Galician dish and it is basic in its cuisine. As well as calamares, it is a sin to visit Galicia without trying the delicious boiled octopus.
If we refer to berberechos and almejas (cockles and clams), their largest production takes place on the Galician coasts, but its consumption has spread through the rest of Spain, especially in Andalusia. It is a very typical and tasty seafood appetizer to enjoy with family and friends.
But the jewel in the crown is, without a doubt, canned tuna. This is the most consumed appetizer all around Spain because it has incredibly high benefits. Moreover, it can be combined in countless recipes.