EXTRAORDINARY SPANISH SEAFOOD

Spanish seafood is exceptional having jewels such as Huelva prawns and Galician barnacles, being jewels of the Atlantic and the Mediterranean.

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Spanish seafood is recognized worldwide for its exceptional quality, thanks to the diversity of its coasts, which span the Atlantic and the Mediterranean. In Galicia, the cold waters of the Atlantic produce shellfish such as barnacles, mussels and scallops, famous for their intense flavor and firm texture. In the south, white shrimp from Huelva and prawns from Sanlúcar de Barrameda stand out for their sweetness and delicacy, while in the Mediterranean, Catalonia and Valencia offer langoustines and deep-water red shrimp, prized for their juicy flesh and salty touch. Sustainable fishing and traditional harvesting techniques ensure that these products reach the markets fresh, maintaining their prestige.

The variety of seafood in Spain is astounding, ranging from crustaceans to mollusks and cephalopods. Among the most emblematic are Galician clams, perfect for their clean taste and versatility, and squid and octopus, which shine in both simple and sophisticated dishes. Lobsters and lobsters from the Bay of Biscay, with their firm, flavorful meat, are a luxury reserved for special occasions, while the small, delicate winkles or coquinas from the south add a humble but delicious touch. This diversity allows each region to develop its own culinary identity, taking advantage of the seafood that its waters offer.

In Spanish cuisine, seafood is the protagonist of countless preparations, reflecting both the simplicity and creativity of the country. In Galicia, a mariscada brings together the best of the sea in a feast of pure flavors, while in the Basque Country, cod kokotxas with clams in green sauce show the elegance of combining seafood with refined techniques. Rice dishes, such as Valencian paella with shrimp and mussels, or caldosos with lobster, are classics that highlight the ability of seafood to infuse flavor. From tapas like calamari a la romana to traditional stews like the Catalan suquet de peix, seafood in Spain not only nourishes, but celebrates a cultural heritage deeply tied to the sea.

Seafood