Top 10 Seafood Dishes from Northern Spain

Imagine yourself seated at a seaside tavern in Galicia, the ocean breeze gently blowing as you sip a glass of chilled Albariño and enjoy fresh seafood cooked to perfection.

Northern Spain isn’t just breathtaking landscapes and historic towns—it’s seafood heaven, too.

On my recent journey across Galicia, Asturias, Cantabria, and the Basque Country, every bite was unforgettable.

I’m excited to share my personal top 10 seafood dishes from Northern Spain, complete with simple recipes you can easily recreate at home.

1. Pulpo a la Gallega (Galician Octopus)

When I first tried Pulpo a la Gallega, it was at a bustling street festival in Santiago de Compostela. The octopus was tender, gently cooked in boiling water, sliced into bite-sized pieces, and served on a wooden plate.

Sprinkled with sea salt, smoked paprika (pimentón), and drizzled with olive oil—nothing fancy, just simplicity at its best.

Why You’ll Love It

• Melts in your mouth—seriously!
• Smoky, salty, and slightly spicy.

If you’re in Galicia, pairing pulpo with a cold glass of Albariño wine will make your day perfect.

Quick Recipe

Steps

1. Boil octopus until tender (about 45 min).
2. Slice octopus into thin rounds, arrange on a plate.
3. Drizzle generously with olive oil.
4. Sprinkle smoked paprika and sea salt to taste.

2. Marmitako (Basque Tuna Stew)

Marmitako is a comforting Basque dish made with fresh tuna, potatoes, tomatoes, and peppers. I first enjoyed Marmitako in San Sebastián, sitting outside a cozy pintxo bar.

With each spoonful, I felt the warmth of traditional Basque cooking. Marmitako gets its name from the marmita (pot) used by fishermen onboard to prepare meals.

Highlights

• Rich, hearty stew with fresh, flaky tuna.
• Potatoes soaking up flavors from the sea.

It’s ideal after a long walk along San Sebastián’s picturesque beaches.

Quick Recipe

Steps

1. Sauté diced onions, garlic, and peppers in olive oil.
2. Add potatoes, tomatoes, paprika, and fish stock.
3. Simmer until potatoes soften.
4. Add tuna cubes and cook for another 5–10 min.

3. Txangurro a la Donostiarra (Basque-style Spider Crab)

If you’re ever in the Basque Country, don’t miss the chance to try Txangurro a la Donostiarra. Spider crab meat is mixed with onion, garlic, tomato sauce, brandy, and breadcrumbs, then baked inside its own shell.

I tasted it for the first time in Bilbao, in a small, family-run restaurant. Each bite offered the delicate sweetness of the crab, balanced with savory and slightly spicy notes.

Why It’s Amazing

• Beautifully presented in the crab shell.
• Subtle sweetness that pairs wonderfully with local wines.

Quick Recipe

Steps

1. Sauté onions and garlic; add tomato sauce and brandy.
2. Mix with crab meat; fill crab shells.
3. Sprinkle breadcrumbs on top.
4. Bake at 180°C (350°F) until golden (10–15 min).

4. Angulas (Baby Eels)

@.claudiaromeo Glass eels are a delicacy in Spain, where the first kilo of the season is auctioned off for thousands of euros🐟🇪🇸 #angulas #babyeels #glasseels #eels #spain ♬ original sound – Claudia Romeo

Angulas, or baby eels, might sound a little unusual at first, but trust me—these tiny, delicate creatures are incredible. Lightly sautéed with garlic, olive oil, and a hint of chili, Angulas have a mild, slightly sweet taste and slippery texture.

My first experience with Angulas was in Santander, overlooking the harbor, and it became a dish I’ll never forget.

Here’s What’s Great

• Unique flavor, tender and silky.
• Considered a delicacy, making each bite special.

They’re especially popular during Christmas festivities, adding to their charm and allure.

Quick Recipe

Steps

1. Heat olive oil, lightly sauté garlic and chili flakes.
2. Add baby eels, stir briefly (2 min).
3. Serve immediately with fresh bread.

5. Almejas a la Marinera (Clams in Marinera Sauce)

Clams cooked in a flavorful marinera sauce are common throughout northern Spain, but my favorite experience was in Asturias.

The clams are fresh, juicy, and bathed in a sauce of garlic, white wine, parsley, and olive oil. Sitting by the harbor, dipping freshly baked bread into the sauce—I honestly couldn’t ask for a better afternoon.

Must-Try Because

• Freshness that you can literally taste.
• Sauce is perfect for bread-dipping.

Quick Recipe

Steps

1. Heat garlic in olive oil until fragrant.
2. Add clams and pour in white wine.
3. Steam until clams open (around 5 min).

6. Chipirones en su Tinta (Baby Squid in Ink Sauce)

The black ink sauce of Chipirones en su Tinta might seem intimidating, but once I tried it, I was hooked. Baby squids cooked slowly in their own ink, onions, garlic, white wine, and herbs create a deep, briny flavor.

My first bite was in Oviedo, and the memory of that velvety sauce still makes me hungry.

Why I Recommend It

• Rich, complex taste (not scary at all!).
• Looks dramatic on the plate, adding excitement to dining.

Enjoy with crusty bread and a local red wine for ultimate enjoyment.

Quick Recipe

Steps

1. Sauté onions and garlic.
2. Add squid and cook lightly.
3. Pour in squid ink mixed with white wine.
4. Simmer gently for 15 min until tender.

7. Bacalao al Pil-Pil (Salted Cod with Garlic Sauce)

In Bilbao, Bacalao al Pil-Pil is practically a religion. Salted cod cooked gently with olive oil, garlic, and chili until it emulsifies into a creamy, velvety sauce.

Watching chefs in action is mesmerizing—they carefully swirl the pan, creating magic. It’s both humble and sophisticated, representing Basque cuisine perfectly.

Reasons It’s Fantastic

• Silky sauce that melts over tender cod.
• Simple ingredients elevated through skilled cooking.

Ideal for anyone looking to experience authentic Basque flavors.

Quick Recipe

Steps

1. Gently heat olive oil with garlic and chili pepper.
2. Cook cod slowly, swirling gently until sauce emulsifies.
3. Serve immediately.

8. Percebes (Gooseneck Barnacles)

I must admit, Percebes look like something out of an alien movie. These odd-looking barnacles cling tightly to rocky cliffs, making harvesting them dangerous work.

But their taste is exquisite—briny, fresh, and slightly nutty. My favorite place to enjoy them was at a seaside bar in Galicia, overlooking crashing waves.

Why They’re Worth It

• Rare, wild delicacy harvested by hand.
• Pure taste of the ocean—fresh and intense.

Quick Recipe

Steps

1. Boil heavily salted water.
2. Drop in percebes; boil 2–3 min.
3. Drain and serve warm or chilled.

9. Fabes con Almejas (White Beans with Clams)

Fabes con almejas (white beans with clams) serves with freash bread perfect meal for hubby’s @malloca312 race today 194 miles of tough terrain 🚴🏼‍♂️🚴🏼‍♂️ #cycling #bike #sportive #seafood #rickstein #carbs #delicious pic.twitter.com/ZNdbr5rmmZ

— Louise Williams (@LouBaraDa) April 28, 2018

Asturias has another comfort-food gem: Fabes con Almejas. Tender white beans slowly simmered with fresh clams, garlic, saffron, and parsley make a satisfying and hearty dish.

It feels cozy, warm, and welcoming—like home. Sitting in a small sidrería (cider house), I felt instantly at ease.

What’s Special

• Creamy beans complement tender clams perfectly.
• Comfort food with a coastal twist.

A glass of Asturian cider complements Fabes con Almejas beautifully.

Quick Recipe

Steps

1. Cook beans slowly until tender.
2. Steam clams in garlic, onion, and wine until opened.
3. Add clams to beans, simmer 5 min.
4. Finish with parsley and saffron threads.

10. Vieira Gratinada (Galician-style Scallops au Gratin)

Scallops cooked in their own shells with onion, garlic, breadcrumbs, and Albariño wine, baked until golden-brown—pure bliss! Vieira gratinada tastes luxurious without being complicated.

I discovered them in a charming restaurant in Pontevedra, and every scallop after had a high standard to meet.

Why It’s Unforgettable

• Light and flavorful, with crunchy topping.
• Beautifully presented scallop shells.

Eat them fresh out of the oven for the ultimate experience.

Quick Recipe

Steps

1. Place scallops in shells.
2. Mix breadcrumbs, garlic, parsley, olive oil, and wine.
3. Top scallops with breadcrumb mixture.
4. Bake at 200°C (392°F) for 10–12 min until golden.