Seafood in Spain

Choosing my favourite shellfish is an impossible task. I do have a pecking order when it comes to seafood. Squid, octopus and cuttlefish are fighting for top position in my own chart of succulent seafood. Let's take a closer look at these creatures.

Squid can be found in both the atlantic and mediterranean oceans off Spain. Easy to cook, be it grilled or fried, and can be found on the menu of every coastal based restaurant. Calamares (fried squid in batter) are a delight when just cooked. Squid vary in size. Their pink skins turn grey once they have been ashore a while. When buying do try to buy pink squid. Squid must be cooked either very fast, or very slowly. There is no halfway measure when it comes to squid. Too often I have been served rubbery squid. Chewy and inedible and a sure sign that they have been cooked incorrectly or, worse, reheated. On the northern coasts of Spain squid are called raba and are often served breaded.

Cuttlefish are great. Served as sepia or jibia, cuttlefish are often mistaken for squid but are, in fact, rounder. They also come in different sizes. Tiny cuttlefish are known as chocos and chiperones. They are sometimes sold without the skin when their colour is milky white. Cuttlefish come with sacs of ink so do be cautious when cleaning them prior to cooking. Do not prepare, or cook, while wearing your new shirt or dress - the ink stains for ever more. Also be sure to remove the broad white cuttle bone. Cuttlefish flesh is both thicker and sweeter than squid. You should simmer them slowly. The ink is a bonus when eating sepia en su tinto (cuttlefish in their ink) or when making arroz negro (black rice).

I confess to a love affair with octopus. Most of my friends do not share my enthusiasm. That comes in handy when being served a raciones or tapas portion of pulpo. More for me! My favourite meal has to be when it is served with spicy paprika in dishes such as pulpo a la gallega. That really sets the tastebuds alive. Octopus can be stewed but they are tough creatures and many a Spanish chef will add wine corks to the stew in order to help tenderize the flesh.

Another way to be sure it is tenderized is to bash it. Hard and long. Indeed the fishermen who have caught it will likely tell you to throw it at the wall up to 50 times. They say octopus is only ready when the tentacles curl. If you are using older octopus you will need to bash it that little bit longer. If you have the time, you can save yourself some muscle exertion and simply put the octopus in the freezer for 48 hours. That will do the job.

I've enjoyed freshly caught seafood in many countries but, when it comes to Europe; the finest I have enjoyed is in Spain. We shall be publishing further recipes soon that offer you simple and clear instructions to ensure you too can sample succulent seafood. Spanish style.