Spain’s extensive coastline, along with its rich maritime traditions, makes it a paradise for seafood lovers. The perfect marriage of fresh catch and culinary artistry is celebrated in every corner of the country, with each region offering its unique twist on seafood dishes. From the Basque Country’s pintxos to Galicia’s octopus, the variety is endless. In the heart of Andalusia, the coastal town of Cádiz is famed for its fried fish, while Valencia’s paella showcases the perfect balance of rice and seafood. The journey begins in Galicia, where the cool Atlantic waters provide a bounty of seafood. In the fishing village of O Grove, the Marisquería ACentoleira is a mustvisit. Here, diners can indulge in a platter of percebes (goose barnacles), zamburiñas (small scallops), and navajas (razor clams), all perfectly cooked to highlight their natural flavors. Nearby, in the town of Cambados, the O Fragón restaurant serves some of the best pulpo a la gallega (Galicianstyle octopus), tender and seasoned with just the right amount of paprika and olive oil. Moving south to Andalusia, the town of Sanlúcar de Barrameda is renowned for its langostinos (king prawns). The Casa Bigote, overlooking the Guadalquivir River, is the place to savor these succulent prawns, paired with a glass of chilled Manzanilla sherry. In Cádiz, the Freiduría Las Flores is an institution, known for its paper cones filled with fried fish, from boquerones (anchovies) to chocos (cuttlefish). The light, crispy batter is a testament to the region’s mastery of frying. Venturing east to the Valencian coast, the town of Dénia is famous for its red prawns. At the Restaurante El Faralló, these prawns are grilled to perfection, their sweet, delicate flavor a true delight. Valencia’s iconic dish, paella, is best enjoyed in its birthplace. At La Pepica, a beachfront restaurant in the city of Valencia, the paella de marisco, brimming with mussels, clams, and squid, is a feast for the senses. In Catalonia, the Costa Brava offers some of the finest seafood in the Mediterranean. The town of Palamós is known for its gambas (prawns), and the Restaurante La Llotja is the place to try them. Here, the chef grills the prawns over an open flame, allowing their natural sweetness to shine. In Barcelona, the Restaurante Botafumeiro is a seafood lover’s dream, with a menu that spans the entire ocean, from lobster to monkfish. The Basque Country, with its rugged coastline, is a haven for seafood enthusiasts. In the fishing town of Getaria, the Restaurante Elkano is famous for its rodaballo (turbot), grilled whole over a wood fire. The fish’s firm, flavorful flesh is a testament to the region’s commitment to quality. In San Sebastián, the Restaurante Arzak elevates seafood to haute cuisine, with dishes like crab wrapped in kataifi pastry and hake with clams in green sauce. Finally, no seafood tour of Spain would be complete without a visit to the Canary Islands. In Tenerife, the Restaurante El Cine serves fresh fish caught daily, from vieja (parrotfish) to morena (moray eel), while in Lanzarote, the Restaurante El Risco offers a unique twist on traditional Canarian dishes, like caldereta de pescado (fish stew) made with local catch.
Continuing the journey through Spain’s seafood havens, the Basque Country’s coastal town of Zarautz is a hidden gem for seafood enthusiasts. Here, the Asador KaiaKaipe serves some of the finest grilled fish in the region, with sea bream and bass cooked over an open flame to perfection. The restaurant’s terrace offers stunning views of the Cantabrian Sea, making it an ideal spot to enjoy a leisurely meal. Nearby in Bilbao, the Restaurante Azurmendi, helmed by threeMichelinstarred chef Eneko Atxa, is a mustvisit for those seeking an innovative take on traditional Basque seafood. Dishes like lobster with garlic emulsion and oyster with seaweed are a testament to the chef’s creativity and respect for local ingredients. Further along the coast, the bustling city of Barcelona is home to a vibrant seafood scene. The Mercado de la Boqueria, one of the city’s most famous markets, is a feast for the senses, with stalls selling everything from freshly caught fish to shellfish. After exploring the market, head to the nearby Restaurante El Quim de la Boqueria for a taste of their signature dish: fried eggs with baby squid. For a more upscale experience, the Restaurante Rías de Galicia is renowned for its exquisite seafood platters, featuring everything from Galician percebes to Mediterranean red prawns. In the heart of Madrid, despite being landlocked, the city boasts some of the finest seafood restaurants in Spain. The Restaurante O’Pazo, founded in 1969, is a Madrid institution, known for its impeccable service and topquality seafood. The turbot a la brasa (grilled turbot) is a standout dish, perfectly cooked to highlight the fish’s natural flavors. Another Madrid favorite is the Restaurante Rafa, where the gambas rojas de Garrucha (red prawns from Garrucha) are a musttry, their sweet, delicate flavor a testament to the restaurant’s commitment to excellence. Traveling to the Canary Islands, Tenerife’s Restaurante Los Roques offers a unique dining experience with its stunning ocean views and creative seafood dishes. Here, the chef’s passion for local ingredients is evident in dishes like grilled octopus with sweet potato purée and mojo verde, a traditional Canarian sauce. In Gran Canaria, the Restaurante La Marinera, located right on the beach, is known for its pescado a la sal (saltbaked fish), a simple yet flavorful preparation that allows the fish’s natural essence to shine. The culinary journey through Spain’s seafood treasures concludes in the Balearic Islands, where Mallorca’s Restaurante Ca’n Eduardo offers a taste of the Mediterranean. Located in Palma’s old fishing port, this familyrun restaurant is famous for its caldereta de langosta (lobster stew), a rich, flavorful dish that has been a favorite for generations. In Ibiza, the Restaurante El Bigotes, a rustic seaside eatery, serves one of the island’s most iconic dishes: bullit de peix, a fish stew traditionally made with local catch and served with a side of arroz a banda, rice cooked in fish broth. Whether enjoying a simple plate of grilled sardines in a seaside chiringuito or indulging in a Michelinstarred seafood feast, Spain’s coastal regions offer a wealth of flavors and experiences for seafood lovers to explore.
