For seafood in Galicia, the most popular dish is Galicianstyle octopus, cooked in a copper pot, seasoned with paprika and olive oil, and served on a wooden platter. To accompany this dish, theres nothing better than a glass of Ribeiro wine, a light white wine with a yellowish color that pairs perfectly with seafood. The Albariño wine is also a great choice, known for its golden hues, high acidity, and floral and fruity notes. These wines are best enjoyed with bivalves, making them ideal companions for a platter of oysters, clams, or mussels. The Rías Baixas, with its vast estuaries, is home to these exquisite shellfish, providing an unforgettable culinary experience. In Andalusia, seafood is often fried and served in a *pescaíto frito* platter, featuring squid, sardines, and small fish. The perfect accompaniment to this dish is a dry, chilled manzanilla wine, which enhances the flavors of the fish. If you prefer grilled fish, such as sardines or gilthead bream, a cold glass of fino sherry is the way to go. The fino, with its pale color, almond notes, and dry finish, complements the natural flavors of the fish. In Huelva, you can enjoy grilled white prawns from Sanlúcar de Barrameda, paired with *vino de naranja*, a unique wine macerated with bitter orange peel, offering a delightful contrast to the sweetness of the prawns. Moving to the Costa Brava, the region is famous for its *suquet de peix*, a traditional fish stew made with potatoes and a variety of fish. This dish is best enjoyed with a glass of Empordà white wine, which has a fresh, fruity flavor that balances the rich, savory notes of the stew. The Empordà wine is also a great choice for *zarzuela de pescado*, a Catalan seafood casserole filled with mussels, prawns, and fish, often served with a side of rice or potatoes. In the Basque Country, the *txakoli* wine is a musttry, with its slight effervescence and high acidity, making it a perfect match for the regions renowned *bacalao al pil pil*, a dish of cod cooked with garlic and olive oil. The txakolis refreshing character also pairs well with grilled hake, another Basque specialty. For those who enjoy a heartier seafood experience, the *marmitako* stew, made with tuna, potatoes, and peppers, is a traditional Basque dish that can be paired with a red Rioja wine. The Riojas fruity, spicy notes enhance the flavors of the stew, creating a perfect harmony between food and wine.
In the heart of Galicia, the small fishing towns of the Rías Baixas offer a seafood lover’s paradise. Here, the estuaries teem with clams, cockles, and razor clams, all of which are best enjoyed with the regions signature Albariño wine. As you sit at a seaside restaurant, watching the fishing boats return with their daily catch, you can savor a plate of freshly steamed clams, their briny flavors enhanced by the crisp, citrus notes of the Albariño. This wine’s high acidity and floral aromas create a perfect balance, making it an ideal choice for shellfish. Further along the coast, in the picturesque town of O Grove, you’ll find some of the best oysters in Spain. The local oysters are renowned for their delicate, buttery texture and subtle salinity, and they pair beautifully with a glass of Rías Baixas wine. The wine’s mineral undertones and fruity finish complement the oysters, creating a sensory experience that reflects the region’s unique maritime terroir. In Andalusia, the town of Sanlúcar de Barrameda is famous for its *langostinos*, or king prawns, which are often served simply grilled with a sprinkle of sea salt. These succulent prawns are best enjoyed with a chilled glass of manzanilla, a type of fino sherry produced in the area. The wine’s dry, nutty character and slight saltiness make it a perfect match for the sweet, tender prawns, enhancing their natural flavors. This combination, enjoyed in the warm Andalusian sun, is a quintessential taste of southern Spain. For a more adventurous pairing, try the *cazón en adobo*, or marinated dogfish, a popular dish in the region. The fish is marinated in a blend of vinegar, garlic, and spices, then deepfried to golden perfection. Served with a wedge of lemon, it’s a staple of Andalusian cuisine. The bold flavors of the marinade are best complemented by a glass of amontillado sherry, which has a richer, more complex profile than fino. The wine’s toasted almond notes and slightly sweet finish create a harmonious contrast to the spicy, tangy fish. In Catalonia, the Costa Brava is known for its *caldereta de langosta*, a luxurious lobster stew that showcases the region’s culinary excellence. This dish features chunks of tender lobster simmered in a rich tomato and vegetable broth, often flavored with saffron and herbs. To accompany this feast, a glass of Cava—the sparkling wine of Catalonia—is the perfect choice. The wine’s lively bubbles and crisp acidity cut through the richness of the stew, refreshing the palate with each sip. Cava’s versatility also makes it an excellent pairing for other seafood dishes, such as *fideuà*, a noodlebased version of paella, where the noodles are cooked in a seafood broth and topped with prawns and mussels. The wine’s subtle fruitiness and effervescence enhance the dish’s complex flavors, creating a delightful culinary experience. In the Basque Country, the coastal town of Getaria is famous for its grilled turbot, a dish that highlights the natural flavors of the fish. The turbot is cooked on an open grill, its skin crisping up while the flesh remains tender and juicy. This simple yet exquisite preparation is best paired with a glass of Getaria *txakoli*, a local white wine known for its slight effervescence and tart acidity. The wine’s refreshing character complements the smokiness of the grilled fish, making it a perfect match. For those who prefer a heartier dish, the Basque *marmitako* is a musttry. This traditional stew, made with tuna, potatoes, and peppers, is a staple of Basque fishermen. The rich, savory flavors of the dish are best enjoyed with a glass of red Rioja wine, whose fruity, spicy notes enhance the stew’s depth. The Rioja’s fullbodied profile and smooth tannins create a perfect balance, allowing the flavors of the *marmitako* to shine.
