Seafood — Treasures from the Atlantic & Mediterranean
Spain is the largest fish consumer in Europe (after Iceland) and one of the largest in the world. No wonder: with over 5,000 km of coastline on the Mediterranean and Atlantic, fresh fish is ubiquitous.
The Classics
- Gambas: Shrimp in all variations — al ajillo (in garlic oil), a la plancha (grilled), al pil-pil (with garlic and chili). The best come from Huelva (Gambas blancas) and Palamós (Gambas rojas)
- Pulpo a la gallega (Pulpo á feira): Galician octopus, tenderly cooked, on potatoes, with Pimentón de la Vera and olive oil. Best enjoyed in a Pulpería in Galicia
- Percebes: Goose barnacles — visually bizarre, sensational in taste. Galicia's most expensive delicacy (80–200 €/kg), as the Percebeiros harvest them at great risk on the rocks of the wild Atlantic coast
- Bacalao (Cod): In a thousand variations — al pil-pil (Basque Country), a la vizcaína (in tomato sauce), esqueixada (Catalan salad with raw salt cod)
- Merluza (Hake): The most consumed fish in Spain — en salsa verde (in green parsley sauce) is the Basque classic
- Chiringuito Culture: The beach shacks (Chiringuitos) on the Mediterranean coast serve grilled fish, Espetos (sardines grilled on skewers over charcoal, typical of Málaga), and Fritura malagueña (assorted fried seafood)
💡 Tipp
In Galicia and the Basque Country, fish is often cheaper and fresher than on the Mediterranean coast, where much is imported for tourists. The best fish markets (Lonjas) can be found in Vigo, A Coruña, and Getaria.