Fish & Seafood
Salmon, cod, tuna, sea bass. The ocean on your plate, the healthy way.
Baked Salmon with Lemon
Fresh salmon baked with dill, lemon, and garlic. The simplest and healthiest recipe to prepare fish: tender, juicy, and full of omega-3. Ready in 15 minutes with minimal cleanup afterwards.
Miso Glazed Salmon in Air Fryer
Salmon fillets marinated in white miso, mirin and a touch of sesame, then cooked in the air fryer until the outside is slightly lacquered and the inside still juicy. A Japanese-inspired recipe that comes together in under 20 minutes.
Cordoban Salmorejo
Salmorejo is the creamier, more concentrated cousin of gazpacho. Without cucumber or pepper, and made with more bread and tomato, it achieves a uniquely velvety texture. Córdoba proudly claims it as its own culinary heritage.
White Beans with Clams, Basque Style
Alubias con almejas is one of the Basque Country's most celebrated stews. Creamy Tolosa black beans are slow-cooked until tender, then finished with fresh clams steamed open in txakoli wine and garlic. The broth ends up rich and subtly briny — a beautiful meeting of land and sea in a single pot.
Mussels in White Wine Sauce
Galician mussels in white wine sauce feature a tomato and onion sauce cooked with white wine that's perfect for dipping bread. The quality of the Galician mussel, which is the best in the world, does 90% of the work.
Baked Salmon with Lemon and Dill
Baked salmon with lemon and dill has its roots in northern European cooking, where fresh salmon and dill are a natural pairing. Fillets are rubbed with garlic, doused in lemon juice, and roasted gently until the flesh flakes apart in tender, juicy layers. It comes together in twenty minutes and needs little more than a green salad alongside.
Salmon Tartare with Avocado
Salmon tartare with avocado borrows from Japanese knife technique and adapts it to modern bistro cooking: sashimi-grade salmon hand-cut into small cubes, dressed with sesame oil, soy sauce and chives, then set over a base of creamy avocado. Capers and finely minced shallot add acidity and bite. The result is a fresh, elegant dish that comes together in minutes — as long as the salmon is genuinely good.
Catalan Escalivada with Anchovies
In Catalan, 'escalivar' means to roast over embers. This preparation of peppers and eggplants roasted until tender and smoky forms the base of many Catalan dishes and makes a sublime starter served with tomato-rubbed bread.
Sea Bream Baked in Salt with Mediterranean Herbs
Salt-baked sea bream is the simplest way to get perfectly juicy fish: a crust of coarse sea salt mixed with egg white seals in the steam, keeping the bream cooking in its own juices. Mediterranean herbs — thyme, rosemary, fennel — perfume the flesh without masking its sea flavor. The fish doesn't taste salty; the salt encases it, it doesn't penetrate.
Classic Peruvian Ceviche
Classic Peruvian ceviche is the signature dish of Peruvian cuisine: fresh corvina or sea bass cut into cubes and cured for just a few minutes in lime juice, ají amarillo chilli, thinly sliced red onion, fresh cilantro, and salt. The lime acid cold-cooks the fish through a process called denaturation — no heat required. It is served with toasted corn (cancha) and sweet potato, and is recognised as Peru's National Cultural Heritage dish.
Galician-Style Octopus
Galician-style octopus, known as pulpo á feira, is Galicia's most beloved appetizer. The whole octopus is simmered until tender, sliced onto a wooden board, and dressed on the spot with extra virgin olive oil, coarse salt, and two paprikas from La Vera — sweet for color, hot for bite. Simple, direct, and absolutely impossible to replicate elsewhere.
Black Rice with Alioli
The striking contrast between the black rice and the white alioli makes this one of the most photographed dishes in Spanish cuisine. The intense ocean flavor from the squid ink makes it one of the most memorable.
Sea Bass Baked in Salt
This ancient cooking technique in salt creates a steam chamber that maintains all the juiciness and nutrients of the fish. The result is an incredibly tender and flavorful sea bass without a drop of oil.
Hake in Basque Green Sauce
Hake in Basque green sauce is the most emblematic everyday dish of Basque cuisine: hake steaks or fillets cooked gently in an earthenware pan with olive oil, garlic, abundant fresh parsley, fish stock, white wine, and clams. The natural gelatin released by the hake binds the sauce without any flour. It is a dish of simple technique and elegant result, rooted in the fishing tradition of the Cantabrian coast.
Garlic Shrimp
Gambas al ajillo is the quintessential Spanish bar tapa: prawns sizzling in a clay pot of very hot olive oil with sliced garlic and dried chilli. The oil must be almost smoking before the prawns go in so they cook in seconds and the garlic turns golden without burning. Serve immediately in the pot, with bread to mop up the spiced oil.
Cod al Pil Pil
Cod al pil pil is one of the most technical preparations in Spanish cuisine. The sauce forms on its own with the emulsion of the desalted cod's collagen and olive oil, through the movement of the pan.
Baked Salmon with Lemon and Herbs
Baked salmon with lemon and herbs is a clean, bright Mediterranean recipe: fresh fillets layered with dill, thyme, sliced garlic, and capers, drizzled with olive oil and lemon juice before roasting. In under half an hour you have moist, flaky fish that fills the kitchen with the scents of the Mediterranean coastline. An effortless midweek dinner.
Pasta with Genovese Pesto and Prawns
Linguine with freshly made Genovese pesto and sautéed prawns: a combination that comes together in the time it takes to cook the pasta. Real pesto is made in a mortar with fresh basil, pine nuts, Parmesan, garlic, and Ligurian olive oil; the prawns take just one minute in a hot pan to stay juicy. A restaurant-quality dish in 20 minutes.
Homemade Sushi: California Rolls and Nigiri
Homemade sushi has made one of the world's most photographed dishes accessible to everyone. California rolls are the perfect entry point for beginners, while nigiri requires more practice but is more authentic.
Valencian Fideuà with Alioli
Fideuà is the seafood cousin of Valencian paella, made with thick noodles (nº4) instead of rice, cooked in a rich fish stock with prawns, langoustines, mussels, and squid, finished with a tomato sofrito, sweet paprika, and saffron. The trick is letting the noodles absorb all the broth and toast lightly on the bottom to get that coveted socarrat crust. Always served with alioli on the side.
Hawaiian Poke Bowl
Poke bowls trace their roots to Hawaiian fishermen who seasoned the catch of the day with soy sauce and sesame oil right on the boat. This version uses sashimi-grade salmon cubed and briefly marinated, served over Japanese rice with edamame, avocado, cucumber, and wakame seaweed. Fresh, light, and ready in twenty minutes once the rice is cooked.
Valencian Seafood Paella
Valencian seafood paella is cooked in a wide paella pan over high heat: bomba rice absorbs a rich seafood broth spiked with saffron, smoked paprika, and fried tomato. What sets it apart is the socarrat — the toasted crust of rice at the bottom achieved by turning up the heat at the end. You never stir it; you let the paella do its thing.
Stuffed Piquillo Peppers with Cod
Piquillo peppers stuffed with salt cod are a classic of Navarrese and Basque cooking, pairing two prized northern Spanish products: the sweet, slightly smoky piquillo pepper from Lodosa and desalted cod. The filling is a smooth brandade of flaked cod, cooked potato, and cream. Served with a piquillo sauce or light béchamel, they make an impressive first course for any celebration.
Salmon Teriyaki
Salmon teriyaki with homemade glaze made from soy sauce, mirin, and sake that caramelizes in the pan. The easiest Japanese dish to prepare at home with a brilliant, sweet, and deeply flavorful result.
Fish & Seafood: cooking guide
Spain has one of the world's greatest fish cooking traditions. Cod in a thousand forms, hake in green sauce, oven-baked salmon, garlic prawns or grilled sardines. Fish is quick to cook, healthy and delicious when handled well. These recipes will help you enjoy it without complications.