Spanish cuisine has famous seafood dishes. Spaniards love seafood. You can enjoy seafood at every town, tapas bar, and family kitchen. The two great seas, the Mediterranean and the Atlantic, have the freshest fish, shellfish and octopus. Every seafood has its own simple and flavourful bites.
From sunny Valencia’s paellas to Galicia’s famous octopus and the Basque Country’s hearty cod recipes, each region brings its traditions to the table. Olive oil, garlic, paprika, and fresh herbs do most of the work, letting the seafood shine without fuss.
In this post, we offer you the Top 10 famous Spanish seafood. You will love them. You can have this on a trip, cooking at home or on a Spanish menu.
Table of Contents
1. Paella de Marisco
History & Regional Roots (Valencia)
Paella de Marisco is one of Spain’s most iconic and beloved dishes. It was born on the rice fields around Valencia. Different kinds of seafood and meat are used in this dish. Farmers made ice with whatever they wanted. It starts in the region of Valencia, Spain’s Mediterranean coast. It is counted among the topmost dishes. There is a weekend tradition for visitors to experience the authentic taste of the Mediterranean.
Why It’s Iconic
It is cooked in a wide pan, Paellera, and designed for sharing, gatherings and sunday lunches. It is very tender and has separate grains. Caramelized at the bottom. Simple techniques make it more delicious. Every household and corner has its style of seafood mix. Make the dish more creative.
2. Pulpo a la Gallega
Pulpo means octopus, and A la Gallega means Galician style. It simply means “Octopus, Galician style.” It’s usually served on wooden plates with toothpicks, not forks! It is a style to drive this. It is simple but full of flavour. It is prepared in large copper pots over open fires.
Origin of Pulpo a la Gallega
It originated from the deep roots in the northwest Spain region of Galicia. This area is very famous for its fresh seafood and octopus. It is believed to have emerged many centuries ago, and the date is unclear. It is related to those fishermen and villagers who had access to octopus from the Atlantic waters.
Variations to Try
Flavour enhancements in the traditional base and cooking method variations, potato variations or serving style variations. Give a finish on a grill or a hot pan to give it a caramelized crust and a touch of smokiness. It is perfect for BBQ lovers. The basics are given as follows:
Garlic-Infused Olive Oil
- It is not traditional, but adding minced fresh garlic can be flavourful.
- Slice with a touch of garlic in olive oil before serving.
- Simmer sliced garlic in olive oil until golden and fragrant.
- Fresh chopped parsley can add a touch of freshness.
Blend of Pimentón
- Mix sweet pimentón (dulce) with a pinch of hot pimentón (picante) for good flavour.
- A signature balance of sweet, smoky, and spicy.
Aioli Accent
- Serve with homemade aioli on the side.
- This brings a creamy, garlicky contrast to the tender octopus and adds a gourmet touch.
- A squeeze of fresh lemon juice.
3. Gambas al Ajillo
Origin of Gambas al Ajillo
Gambas al Ajillo is deeply rooted in southern Spain, particularly in the region of Andalusia. It is a traditional and cultural dish. Over time, it became especially popular in Madrid, but now it is served in most bars of Spain, where fresh seafood is used in the local diet. At the same time, the exact history is unknown. It is a natural evolution of tapas culture. Today, it is a regional speciality enjoyed in many regions of Spain.
Tips for Perfect Garlic Shrimp Every Time
There are some essential tips to make your Gambas al Ajillo tasty; follow these quick tips:
Use good-quality ingredients
- Olive oil is the major component of the sauce.
- Invest in a good quality extra virgin oil, preferably from Spain.
Don’t Overcook the Shrimp
- Shrimp cooked quickly, often in just 1–2 minutes per side, is enough.
- Overcooked shrimp becomes rubbery and tough.
- If it’s overcooked, it turns pink.
Don’t Burn the Garlic
- A most crucial tip. Start with a low to medium heat.
- Garlic should be golden, not brown or black.
4. Bacalao a la Vizcaína
Basque Specialty
Bacalao a la Vizcaina is a celebrated dish from Spain’s Basque Country, a region which is very innovative and famous for its traditional cuisine. It is counted as one of the most iconic dishes. It is a basic protein source, could be traded and preserved easily. It explains the Basque tradition in the kitchen! The key preparation is the salt cod, known for its rich and distinctive red sauce.
Sauce Made with Peppers, Onions, and Tomatoes
There is a special magic that lies in the sauce which is given as:
- Onions are slowly cooked until sweet and golden.
- Red choricero peppers are dried Basque peppers, rehydrated before use to add depth and a signature flavour.
- Tomatoes and garlic round out the sauce, creating a rich, slightly sweet, and smoky base.
The cod fillets—soaked to remove excess salt—are gently simmered in this sauce until tender, allowing the flavours to mingle beautifully.
“Spanish dinners are more than meals — they’re a celebration of flavor, family, and tradition, perfect for any table and every occasion.”
5. Caldereta de Langosta
Caldereta de langosta is the crown jewel of Menorca (Balearic Islands). It is more than a meal, a source of regional pride. It transforms a day into a special unforgettable dining experience.
A True Luxury Seafood Dish
This is a special-occasion recipe—seasonal, pricey, and all about top-notch lobster. The broth is intensely savory thanks to:
- Spiny lobster
- A slow sofrito of onion, garlic, and ripe tomato
- Brandy or cognac
- Fish stock
- Picada (ground almond, parsley, and sometimes toasted bread)
The result is silky, aromatic, and deeply lobster-forward—comfort food with refined elegance.
How It’s Traditionally Served
- In the pot
- With bread
- As a main course
- Seasonal ritual
6. Arroz Negro
Arroz Negro known as Spanish black rice, is a traditional seafood dish made with squid or cuttlefish and colored with squid ink, the natural pigment which not only gives the rice its striking Spanish black rice appearance but also infuses it with a unique depth of savory, oceanic taste.
Serving Suggestions
- Pair with white wine: A crisp Spanish white like Albariño or Verdejo enhances the briny and flavorful taste of the squid ink and seafood beautifully.
- Add lemon wedges: A fresh lemon juice brightens the dish and balances the richness of the ink and broth,awakening the palate with each bite.
- Alioli on the Side or On Top: Alionli can be offered in a small bowl on the side for individual dipping, or spoon a generous lump directly on top of each serving. The creamy, pungent garlic flavor of the garlic mayonnaise provides a delightful contrast to the savory and briny rice, adding another layer of complexity and richness.
7. Boquerones en Vinagre
Boquerones en Vinagre are a classic Spanish tapa or appetizer, which has fillets marinated with a mixture of vinegar, garlic, or parsley. Its name is mostly translated as anchovies in vinegar. It is such a simple and flavourful dish. Boquerones are mild, tender, and very clean-tasting. There is a gentle acidity and delicate sea flavour.
Variations to Try
There are some simple variations and a little twist in boquerones en vinagre through different flavours:
- Spice it up: For those who enjoyed a little heat, sprinkle a few chili flakes or a drizzle of chili oil. It adds a spicy kick. The heat infuses into the oil.
- Lemon juice with vinegar: Before dressing the anchovies with oil and herbs, grate a small amount of lemon or orange zest.
- Mixing herbs (oregano or dill): Swap or add herbs: oregano gives a Mediterranean, earthy note; dill adds a fresh, slightly sweet finish that pairs well with seafood.
8. Mejillones a la Marinera
A Coastal Favorite
Mejillones is a classic and widely loved Spanish tapa, It is mostly famous in the coastal regions like Galicia and Andalusia. It is counted as one of the simplest and most satisfying dishes to enjoy in different ways. The name a la mariner literally means sailor-style. Its popularity in the fishing towns where mussels were freshly harvested.
Tomato, Wine, Garlic, and Onion Sauce
The dish shines because of its sauce, a blend of humble but flavorful ingredients:
- Onion and garlic sautéed gently in olive oil.
- Tomatoes
- White wine
- Paprika and parsley
9. Chipirones a la Plancha
Simple Yet Flavorful
Chipirones a la Plancha is a beloved spanish dish which has a delicate flavour. These are the baby squid in the simplest way possible. A drizzle of olive oil, a pinch of sea salt, and a quick sear on a hot griddle, these tender squid deliver smoky, ocean-fresh flavor in every bite. It is very popular all over Spain, mostly common in Andalusia. Locals enjoy seaside meals also.
How Locals Enjoy It
- As tapas: It is served hot off the grill with a squeeze of fresh lemon.
- With drinks: You can often paired with a cold beer, crisp white wine, or even fino sherry.
- Casual dining: Enjoyed outdoors, usually in a lively bar or chiringuito (beach shack), where the sea breeze makes the experience even better.
10. Merluza a la Gallega
Merluza a la Gallega is a white fish with potatoes, onions, and paprika. Potatoes are thinly sliced with some sweet onions and sprinkling paprika. A classic dish that represents the sea-food cuisine. This dish is very simple but shines due to the quality of ingredients. It gives a warm color and spanish flavour.
Healthy and Comforting
This is a light, nutritious meal which has a lean white fish, simple vegetables, and heart-healthy olive oil. This dish has a comforting and a satisfying flavour. You can prepare it at home or family tables. It is a popular choice for weekday dinners and lunches. You can serve with a drizzle of extra-virgin oil with a chopped parsley to brighten it. Also add lemon before serving.
Conclusion
Spain’s coastline feeds more than plates, it feeds culture. Every religion has simple and local seafood. Olive oil, garlic, smoky paprika, and a few excellent ingredients are all it takes to create something unforgettable. Pick one special dish that you loved the most and try.
Start with easy recipes like Gambas al Ajillo or Mejillones a la Marinera. Take the challenge that you have to try paella for a weekend celebration. These are the Spanish seafood that bring taste, love and flavour. Musty share the reviews with me and share with your loves ones.
