How to order the best seafood in Spain

Here’s how to discover the best seafood in Spain. Let’s face it, eating great seafood by the sparkling blue Mediterranean – preferably with a chilled white wine or an ice-cold beer – just has to be one of the finer things in life. 

But there’s a huge amount of choice on offer. So here’s my guide to a Spanish seafood menu, complete with English translations. 

You’ll find most of these dishes served as tapas – small dishes to share. If you want a bigger serving, order a ración, and you’ll get a good plateful.

I’ve included translations of different seafood cooking styles at the end of this post (or jump straight to it here).

Mariscos (seafood)

The * symbol signifies seafood landed in our town, Villajoyosa/La Vila Joiosa on the Costa Blanca.

  • Almejas: clams (also known as chirlas). Often served as almejas a la marinera (in a garlic, onion and white wine sauce)
  • Berberechos: cockles. Usually steamed (berberechos al vapor)
BOGAVANTE
Bogavante (lobster) easily identified by their giant claws.
  • Bogavante: lobster (aka langosta). Langosta* and bogavante are different types of lobster; bogavante have large front claws, langosta have long antennae. When they’re alive, langostas are a dark orange colour, while bogavantes look dark blue.  They both turn pinkish when cooked.

Langosta

                                             Langostas, identified by their long antennae

  • Buey: crab, big and red-brown (see also cangrejo)
  • Cañaillas: sea snails. Usually boiled in salt water and served in their shells, with a pin to extract them, rather like eating French escargots.
Canaillas
Cañaillas: sea snails
  • Cangrejo*: crab. The ones caught here on the Costa Blanca tend to be a fair bit smaller than the red brown buey de mar. See also nécora.
  • Calamar*: squid.  Calamares a la romana is a classic Spanish tapa; squid rings fried in a light beer batter. Freshly fried calamares are a joy. Sadly, the tourist version is often a rubbery nightmare, probably cooked from frozen, with soggy batter. For a main course, order a whole calamar cooked a la plancha (on the grill) and served with an olive oil, garlic and parsley sauce. Calamares are also known as pota in fish shops on the Costa Blanca.
  • Carabinero*: red prawn. Beware – these are a lot pricier than normal prawns. But delicious!
  • Centollos: spider crabs. From Galicia on the north west coast of Spain. They can reach a fair old size, with huge spindly legs!
  • Chipirones*: baby squid. Usually fried in a light batter a la romana or rebosada

    Chipirones
    A delicious plate of chipirones
  • Chirlas: clams (see almejas)
  • Cigalas*: langoustine (sometimes called Norway Lobster or Dublin Bay prawn)
  • Clochinas or clochinas malla: smaller Mediterranean mussels from Valencia and Sagunto
  • Erizos de mar: sea urchins (literal translation, sea hedgehog).  A speciality of Cádiz in southern Spain. See the pics below on how to eat them.
SEA URCHINS ERIZOS DE MAR
Sea urchins from Cadiz: no, you don’t eat the spines!
Erizos de mar
Sea urchins (erizos de mar) ready to eat
  • Galeras: mantis shrimp, not unlike a Dublin Bay prawn/langoustine. The meat is delicious, but getting to it is hard work – once you’ve prised off the outer shell and the tail, there’s not a huge amount left.
Galeras
Galeras: mantis shrimp
  • Gambas*: prawn. Gambas al ajillo – prawns with garlic, usually cooked in an earthenware dish – is another classic tapa. Gambas a la plancha – grilled prawns – are delicious too. A large prawn may be called un gambón. You often find frozen gambónes caught in the south Atlantic on sale in Spanish supermarkets.
  • Gambas blancas: a paler colour, as the name suggests and (I think) a sweeter flavour. Huelva on Spain’s Atlantic coast is famous for them.
GAMBAS BLANCAS
Gambas blancas
  • Langostino*: king prawn. You might also see them called gambónes. Langostinos a la plancha (on the grill) are unbeatable for flavour. You’ll often find them sold frozen in Spanish supermarkets. A box full (often caught and frozen in the South Atlantic), is great value for money.
GAMBAS
Gambas: prawns. Try them grilled (a la plancha) or al ajillo – in garlic sauce. On the left are red prawns – a lot pricer.
  • Langosta*: lobster (see bogavante)
  • Mejillones: mussels. Often cooked a la marinera – in an onion, garlic and white wine sauce, or simply steamed (al vapor)
  • Navajas: razor clams, so called because they look like an old fashioned cut-throat razor.
  • Nécora:  a small crab, most common in Galicia in the northwest of Spain

    Nécora, a small crab
  • Ostras: oysters. Many oysters served in Spain are imported from France, or come from Spain’s north coast. Valencia also produces delicious oysters too, but they’re usually smaller and saltier to taste.
Ostras (oysters)
A mixture of oysters from France, northern Spain and Ireland.
  • Percebe: goose barnacle. Scraped off the rocks in Galicia, percebes don’t look like anything you’d ever want to eat. But boiled briefly in salt water, they’re delicious. They’re also expensive, mainly because harvesting them by hand from the rocky shoreline is a dangerous job. Try with a glass of Ribeiro white wine from Galicia. For a fascinating insight into the world of the percebeiras – women percebes gatherers – and the discrimination they’ve had to deal with, watch this BBC report.
PERCEBE
Percebes – goose barnacles
  • Pulpo*: octopus. Try pulpo a la gallega: sliced octopus on a bed of sliced potato with a sprinkling of salt and pimentón (paprika). Yet another classic Spanish tapa. But try also pulpo a la brasa – a tentacle of octopus on the grill. It’s a tricky dish to cook well, and to achieve a perfect tenderness along the length of the tentacle – thick at the beginning, very thin at the tip – is not easy. 
PULPO
Pulpo (octopus). Pulpo a la brasa (on the grill) is a real treat
pulpo-a-la-gallega-2-e1534885558794.jpg
Pulpo a la Gallega: a classic tapa. Octopus spiced with pimentón and served on a bed of potato, a speciality of Galicia in Spain’s north west, but served everywhere.
  • Quisquillas*: small shrimps. Often boiled (quisquillas hervidas)
  • Sepia*: cuttlefish. Usually served a la plancha (on the grill), often with garlic and parsley sauce. Similar texture to calamares (squid).
Sepia aka cuttlefish
Sepia (cuttlefish). Delicious a la plancha…on the grill
  • Sepionet: small cuttlefish
  • Vieiras: scallops, usually served in their shells (see pic below)
  • Zamburiñas: confusingly, these are also scallops, but usually smaller and some say, tastier. Zamburiñas are bay scallops, while vieras are sea scallops, often farmed. 

SCALLOPS

Scallops (aka vieras) have an unbeatable subtle flavour

Navajas (razor clams) with zamburiñas (bay scallops)

How your seafood is cooked 

  • A la plancha/a la parilla/parillada: on the grill
  • A la brasa: on a charcoal or wood grill 
  • A la romana: in a light batter (e.g. calamares a la romana)
  • A la andaluza: also a light batter, made without eggs.
  • Rebosado: in batter (could be either romana or andaluza)
  • A la marinera: cooked in white wine + onions (e.g. mejillones – mussels – a la marinera)
  • Al vapor: steamed (e.g. berberechos al vapor)
  • Fritos: fried (e.g. pescaditos fritos: an assortment of small fried fish)

For more of the great tastes of Spain, try these posts…

© Guy Pelham

2 thoughts on “How to order the best seafood in Spain

  1. Martin Radford

    Great photos but where can you buy brown Crab, spider crab, good lobster, percebis, soft herring roe, there nowhere near playa flamenca.

    1. Hi Martin…thanks for reading my blog! I don’t know Playa Flamenca very well, but I think you have a big Carrefour not far away? They usually have a great fish and seafood range – I know they sell percebes and a range of crab at the big one a few kilometres from us. Alternatively, I’d always head for the local market for good fresh fish – I think there’s a good sized one in Torrevieja (La Plasa)? That’s generally what we do in our town. Hope that helps! Guy

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