Spanish Seafood

With coastlines on both the Atlantic and Mediterranean, Spain has a rich tradition of cooking fish and shellfish. Pulpo a la gallega pairs tender octopus with paprika, olive oil, and potatoes, while bacalao al pil-pil uses salt cod and olive oil to create a silky sauce. Garlic prawns, grilled sardines, and mussels offer more ways to capture the freshness of Spanish coastal cuisine.