Crustaceans: Lobster, Brown Crab, Shrimp, Sea and Freshwater Crab, Carabinero Prawn, Spider Crab, Norway Lobster (Dublin Bay Prawn), Prawn, Spiny Lobster, Langoustine, Velvet Swimming Crab, Goose Barnacle, Santiaguiño and Queen Scallops.
Lobster (Homarus gammarus): One of the most prized seafoods, with firm white flesh and an intense, slightly sweet flavor. Perfect for grilling, rice dishes, and seafood stews.
Brown Crab (Cancer pagurus): Large crustacean with tasty, juicy meat, ideal for steaming, soups, or stuffing in its own shell.
Shrimp (Palaemon serratus): Small in size but rich in flavor, with tender and delicious flesh. Commonly boiled, grilled, or used in scrambled dishes.
Sea and Freshwater Crab (Carcinus maenas / Procambarus clarkii): Crustaceans with delicate, slightly sweet meat, used in soups, sauces, or simply boiled.
Carabinero Prawn (Plesiopenaeus edwardsianus): Known for its intense red color and strong seafood flavor. Ideal for rice dishes, grilling, or stews.
Spider Crab (Maja squinado): Spiny-shelled crustacean with juicy meat and refined flavor, highly appreciated in Galician cuisine.
Norway Lobster (Nephrops norvegicus): Firm, sweet meat, perfect for grilling, rice dishes, or seafood platters.
Prawn (Penaeus spp.): One of the most consumed seafood products, with delicate flavor and juicy texture. Enjoyed boiled, grilled, or in stews.
Spiny Lobster (Palinurus elephas): Luxury seafood with tender meat and exquisite flavor, usually grilled or in seafood casseroles.
Langoustine (Penaeus vannamei): Similar to prawn but larger, with juicy and slightly sweet meat. Ideal for grilling, boiling, or stews.
Velvet Swimming Crab (Necora puber): Small crustacean with intense flavor and soft texture. Typically boiled and a classic in seafood platters.
Goose Barnacle (Pollicipes pollicipes): Highly prized seafood with pure sea flavor. Briefly boiled in salted water with bay leaf.
Santiaguiño (Scyllarus arctus): Rare crustacean with exquisite meat and delicate flavor, usually boiled and eaten simply.
Queen Scallops (Chlamys varia): Similar to scallops but smaller, with tender and tasty meat. Enjoyed grilled, in rice dishes, or baked.
Molluscs: Clam, Cockle, Periwinkle, Squid, Land Snail, Baby Squid, Wedge Shell, Tellin, Razor Clam, Oyster, Cuttlefish, Octopus, and Scallop.
Clam (Veneridae): Bivalve mollusc with juicy flesh and strong sea flavor. Ideal for seafood platters, rice dishes, and sauces.
Cockle (Cerastoderma edule): Small bivalve with tender texture and salty flavor. Perfect steamed, in stews, or preserved.
Periwinkle (Littorina littorea): Small mollusc with dark shell and tasty meat. Boiled with bay leaf and eaten directly from the shell.
Squid (Loligo vulgaris): Highly prized for its tender meat and mild sea flavor. Perfect for grilling, frying, or stuffing.
Land Snail (Helix aspersa): Traditional in Mediterranean cuisine, with firm meat usually cooked in spiced sauces.
Baby Squid (Loligo vulgaris): Smaller squid with tender meat and slightly sweet flavor. Enjoyed grilled, in ink, or fried.
Wedge Shell (Chamelea gallina): Bivalve with tender juicy meat, ideal for rice dishes, sauces, and seafood soups.
Tellin (Donax trunculus): Small bivalve with fine meat and intense sea flavor. Often cooked with garlic or in rice dishes.
Razor Clam (Ensis spp.): Long shell mollusc with firm meat and intense flavor. Best grilled with garlic and parsley.
Oyster (Ostrea edulis): Highly prized seafood with iodine taste and delicate texture. Eaten raw with lemon or in sauces.
Cuttlefish (Sepia officinalis): Appreciated for its tender meat and mild flavor. Ideal for grilling, stews, or rice dishes.
Octopus (Octopus vulgaris): Firm-textured mollusc with distinctive flavor. Commonly prepared Galician-style, grilled, or in stews.
Scallop (Pecten maximus): Large mollusc with juicy meat and sweet delicate flavor. Often grilled, baked, or served with sauces.
Lobster (Homarus gammarus): One of the most prized seafoods, with firm white flesh and an intense, slightly sweet flavor. Perfect for grilling, rice dishes, and seafood stews.
Brown Crab (Cancer pagurus): Large crustacean with tasty, juicy meat, ideal for steaming, soups, or stuffing in its own shell.
Shrimp (Palaemon serratus): Small in size but rich in flavor, with tender and delicious flesh. Commonly boiled, grilled, or used in scrambled dishes.
Sea and Freshwater Crab (Carcinus maenas / Procambarus clarkii): Crustaceans with delicate, slightly sweet meat, used in soups, sauces, or simply boiled.
Carabinero Prawn (Plesiopenaeus edwardsianus): Known for its intense red color and strong seafood flavor. Ideal for rice dishes, grilling, or stews.
Spider Crab (Maja squinado): Spiny-shelled crustacean with juicy meat and refined flavor, highly appreciated in Galician cuisine.
Norway Lobster (Nephrops norvegicus): Firm, sweet meat, perfect for grilling, rice dishes, or seafood platters.
Prawn (Penaeus spp.): One of the most consumed seafood products, with delicate flavor and juicy texture. Enjoyed boiled, grilled, or in stews.
Spiny Lobster (Palinurus elephas): Luxury seafood with tender meat and exquisite flavor, usually grilled or in seafood casseroles.
Langoustine (Penaeus vannamei): Similar to prawn but larger, with juicy and slightly sweet meat. Ideal for grilling, boiling, or stews.
Velvet Swimming Crab (Necora puber): Small crustacean with intense flavor and soft texture. Typically boiled and a classic in seafood platters.
Goose Barnacle (Pollicipes pollicipes): Highly prized seafood with pure sea flavor. Briefly boiled in salted water with bay leaf.
Santiaguiño (Scyllarus arctus): Rare crustacean with exquisite meat and delicate flavor, usually boiled and eaten simply.
Queen Scallops (Chlamys varia): Similar to scallops but smaller, with tender and tasty meat. Enjoyed grilled, in rice dishes, or baked.
Molluscs: Clam, Cockle, Periwinkle, Squid, Land Snail, Baby Squid, Wedge Shell, Tellin, Razor Clam, Oyster, Cuttlefish, Octopus, and Scallop.
Clam (Veneridae): Bivalve mollusc with juicy flesh and strong sea flavor. Ideal for seafood platters, rice dishes, and sauces.
Cockle (Cerastoderma edule): Small bivalve with tender texture and salty flavor. Perfect steamed, in stews, or preserved.
Periwinkle (Littorina littorea): Small mollusc with dark shell and tasty meat. Boiled with bay leaf and eaten directly from the shell.
Squid (Loligo vulgaris): Highly prized for its tender meat and mild sea flavor. Perfect for grilling, frying, or stuffing.
Land Snail (Helix aspersa): Traditional in Mediterranean cuisine, with firm meat usually cooked in spiced sauces.
Baby Squid (Loligo vulgaris): Smaller squid with tender meat and slightly sweet flavor. Enjoyed grilled, in ink, or fried.
Wedge Shell (Chamelea gallina): Bivalve with tender juicy meat, ideal for rice dishes, sauces, and seafood soups.
Tellin (Donax trunculus): Small bivalve with fine meat and intense sea flavor. Often cooked with garlic or in rice dishes.
Razor Clam (Ensis spp.): Long shell mollusc with firm meat and intense flavor. Best grilled with garlic and parsley.
Oyster (Ostrea edulis): Highly prized seafood with iodine taste and delicate texture. Eaten raw with lemon or in sauces.
Cuttlefish (Sepia officinalis): Appreciated for its tender meat and mild flavor. Ideal for grilling, stews, or rice dishes.
Octopus (Octopus vulgaris): Firm-textured mollusc with distinctive flavor. Commonly prepared Galician-style, grilled, or in stews.
Scallop (Pecten maximus): Large mollusc with juicy meat and sweet delicate flavor. Often grilled, baked, or served with sauces.
