Seafood in Spain

Cape Finisterre was a place i knew as a child. But only from hearing it mentioned regularly on the shipping forecast. This most north westerly tip of Spain can be a harsh place. But it is from here that so much of the shellfish consumed in Spain originates. And if you like your shellfish, then travel no further in Spain than this corner of Galicia. Cape Finisterre is a rock bound peninsular. It is almost, but not quite, the most westerly point of mainland Spain. The seas here can be very rough and those fisherman who brave the waters to land succulent shellfish are to be admired.

The nicest fish and seafood in all of Spain can be tasted in Galicia. Something about what is caught in the Atlantic leads to tastier meals than the equivalent creatures of the sea that are landed from the mediterranean.

Scallops are superb and the elegant city of Santiago de Compostela, in Galicia, is famous for its scallops. Indeed the scallop is the badge, or emblem, of the many thousands of people who make the pilgrim walk to this far corner of Spain. Scallops come in large and small sizes. The large are called vieras and the little ones are called zamburiñas (queens or bay scallops. When eating out you may find that your scallops are breadcrumbed and fried, cooked with wine and chilli or feature prominently in a gorgeous and traditional Galician pie.

Mussels are caught in vast numbers in both Galicia and off the east coast of Spain in Tarragona. Incredibly, in Galicia, two and a half million mussels are canned every day. But, obviously, its the fresh ones that taste the best. They are big, tender, and juicy. A favourite tapas dish includes mussels. Tigres sees mussels in béchamel sauce with chopped pepper, breadcrumbed and grilled.

Clams are common in Spain. They are boiled for tapas, added to soups and pasta and used to garnish other dishes. Those landed on the northern coast of Spain are plumper and are served as a regional speciality. The carpetshell clam (almeja fina) is very popular. The more majestic venus clam (concha fina) can measure three inches across and has orange flesh. Ironically you will often be served these clams many miles away in the sherry triangle of Spain, around Jerez de la Frontera, Cádiz and El Puerto de Santa Maria.

Crabs have always been popular with the Spanish. Diners can be found picking them to pieces at many a Spanish restaurant table. Small shore crabs, such as necoras, are served very simply. Boiled with a touch of lemon on the side. You'll often find them being eaten by the Spanish who take lunch on the beach. Buey de mar (ox of the sea) is the large clawed crab. Back up on the north coast of Spain, the so called spider crab (centollo) are huge crabs that offer a stronger taste including sweeter meat. If you want a large crab all to yourself, try the Basque dish of dressed meat in the shell (txangurro). In part two of our guide to the shellfish landed, sold and eaten in Spain; we'll study lobsters, squid, prawns and more. And we'll be publishing some super shellfish recipes.