Seafood Feast (Mariscada Galega)

The Essentials: Ingredients List (For 4 People - Tasting Portion)

The Spices and Liquids:

• 100 ml (approx. 1/2 cup) Extra Virgin Olive Oil (Galician or Spanish).

• 1 tbsp Sweet Paprika (Pimentón de la Vera Dulce).

• 1 tsp Smoked Paprika (Pimentón de la Vera Ahumado) (optional, for depth).

• 1.5 - 1.8 Liters (6-7 cups) of Fish Stock or water (enough to cover the potatoes).

• Coarse Sea Salt, to taste.

• Fresh Parsley, finely chopped (for garnish).

Recipe Summary

• Prep Time 15 minutes

• Cook Time 10-25 minutes (per type of shellfish)

• Servings 4 people (Tasting Portion)

• Origin Galicia, Spain

• Cuisine Spanish / Galician

• The Big Crustaceans (Choose 2-3):

  • 1 Spider Crab (Centollo), minimum 1 kg (2.2 lbs).

  • 2 Brown Crabs (Nécora).

  • The Shellfish (Choose 3-4):

  • 500 g (1.1 lbs) Clams (Almejas).

  • 500 g (1.1 lbs) Mussels (Mejillones).

  • 500 g (1.1 lbs) Cockles (Berberechos).

  • 8 Razor Clams (Navajas).

  • 8 Scallops (Zamburiñas or Vieiras), optional, often grilled or baked.

• The Smaller Crustaceans (Choose 1-2):

  • 250 g (0.55 lbs) Large Prawns (Gamba Blanca or Langostino).

  • 250 g (0.55 lbs) Dublin Bay Prawns (Cigalas).

• For Cooking:

  • Coarse Sea Salt (preferably Atlantic Sea Salt): Essential for boiling.

  • 2-3 Bay Leaves (for boiling).

  • Plenty of Fresh Water (or clean sea water, if available).

• For Serving:

  • 4 Lemon wedges (for garnish).

  • Mayonnaise or Aioli (optional, served on the side).

  • A good rustic loaf of bread (essential for soaking up juices).

The Ultimate Spanish Seafood Feast: How to Assemble an Authentic Galician Mariscada

Forget tasting seafood—prepare to experience the ocean. The Mariscada is not just a dish; it is the culinary centerpiece of Galicia, Spain’s northwestern region. This epic platter, brimming with the freshest crustaceans and shellfish, is the ultimate expression of maritime luxury and simplicity.

The Prestige of the Galician Rías

The Mariscada is intrinsically linked to the powerful Atlantic coast and the famed Rías Altas and Rías Baixas (estuaries) of Galicia, with cities like A Coruña, Vigo, and Pontevedra acting as epicenters for seafood excellence. The cold, nutrient-rich waters of these estuaries produce seafood with unparalleled flavor, sweetness, and texture.

The philosophy behind the Mariscada is pure: gather the finest, freshly caught specimens, cook them with minimal intervention (usually just sea salt and a touch of laurel), and serve them with pride. It is a celebration of the raw quality of the product, requiring zero fuss and maximum respect for the sea's bounty. This post will guide your readers on how to perfectly select, prepare, and present this stunning feast, transporting them straight to a Galician waterfront terrace.

Process

• The secret to a perfect Mariscada is knowing the exact technique and timing for each type of seafood. Everything must be cooked to perfection and served immediately.

Step-by-Step Mastery: The Galician Cooking Method

• Preparation: Cleaning and Purging

  1. Purging Clams, Cockles, and Razor Clams: Place all bivalve shellfish in a large bowl of cold, heavily salted water (use 3 tablespoons of salt per liter of water) for at least 2 hours. This allows them to expel any sand. Repeat the process if necessary.

  2. Cleaning Mussels: Scrape off any barnacles and pull off the 'beard' (byssus) right before cooking. Rinse thoroughly.

  3. Crustacean Prep: Gently rinse the crabs and prawns under cold water.

• Cooking by Category (The Key Techniques)

A. Cooking Crabs (Centollo / Nécora):

• Rule of Thumb: If the crab is alive, always start cooking it in cold water. If it is frozen or pre-cooked, start in boiling water.

• Process (Live): Place the crab in a pot of cold, heavily salted water (60g of salt per liter) with 2 bay leaves. Bring to a boil.

• Timing (from when the water starts boiling):

  • Nécora (Brown Crab): 5 to 7 minutes.

  • Centollo (Spider Crab, 1kg): 18 to 20 minutes.

• Post-Cooking: Immediately transfer the cooked crab to a large bowl of ice water to stop the cooking process and firm up the meat. This is crucial for texture

B. Cooking Shellfish (Clams, Cockles, Mussels):

• Process: Use a large saucepan with a tight-fitting lid. Add a tiny splash of water (about 1 cm depth) and 1 bay leaf. Bring to a fierce boil.

• Integration: Add the clams, cockles, and mussels separately (or in batches). Cover immediately.

• Timing:

  • Mussels/Cockles: 3 to 4 minutes.

  • Clams: 2 to 3 minutes.

• Technique: Remove them from the pot as soon as they open. Discard any that remain closed.

C. Cooking Prawns/Langoustines (Gamba / Cigala):

• Process: Bring a pot of heavily salted water (60g of salt per liter) to a rolling boil.

• Integration: Drop the crustaceans into the boiling water. They are done when the water returns to a boil.

• Timing:

  • Prawns/Langoustines: 1.5 to 3 minutes.

• Post-Cooking: Immediately scoop them out and transfer them to a bowl of ice water and salt (this salt-shock technique makes them easier to peel and ensures perfect firmness).

Serving: The Grand Assembly

1. Chilling: The Mariscada is traditionally served slightly chilled or at room temperature. Ensure all components have cooled down after their ice bath.

2. Platter Presentation: Arrange the largest pieces (crabs) as the centerpiece on a large platter or tray.

3. Layering: Distribute the smaller shellfish (mussels, clams, cockles) around the edges, leaving some in the shell and removing others for easy access.

4. Final Touches: Garnish the platter sparingly with lemon wedges. Serve any accompanying sauces (like Aioli) in small dipping bowls on the side.

Expert Tips for a Perfect Finish

• Respect the Temperature Shock: The immediate transfer of cooked crabs and prawns into ice-cold water is the non-negotiable technique for achieving that signature firm, sweet Galician seafood texture.

• Pairing: Always recommend a crisp, dry white wine from the same region, such as a Galician Albariño, which complements the seafood’s salinity perfectly.

• Serving Utensils: Provide nutcrackers, small forks, and plenty of napkins—this is a hands-on, messy, and enjoyable dining experience.