The Galician mariscada is much more than a meal; it is a feast that is always well received and allows us to enjoy the richness of the sea with our loved ones. This exquisite delicacy stands out for its abundance and variety, making it the centre of attention at any gathering.
For these reasons, if you want to surprise your guests with a Galician mariscada made like an expert, you've come to the right place. In this article, we will guide you through every step necessary to prepare a dreamy mariscada.
What seafood should be part of a seafood platter?
When we talk about mariscada, we are referring to a set of seafood that make up a dish. Therefore, a good mariscada should include quality seafood, and should be made up of your favourite Galician seafood. However, if you need recommendations on what to choose, here are some different seafood that you could add to the recipe:
- Clams,
- Lobsters,
- Norway lobsters,
- Shrimps,
- Prawns,
- Sea urchin,
- Mussels,
- Vieira,
- Lobsters,
- Carabineros.
In any case, at Pescados y Congelados Guerrero we think of every detail, and we have pre-assembled seafood packs. At the same time, we offer you the option of customising them to your taste and having them delivered directly to your home. Click here to discover and buy our exquisite seafood packs.
How to make a tasty Galician seafood dish?
The most important detail to consider when preparing a good Galician seafood feast is to make sure you buy quality seafood. On the other hand, the amount of seafood you choose should be based on the number of guests attending the banquet. At this link you will be able to see options and choose them depending on the number of diners you have programmed.
To give you an idea, it is recommended to include at least 500-700 grams of seafood per person. This will depend on whether you serve the Galician seafood as a starter or as a main course.
Once you have your seafood, the only thing left to consider is whether you prefer to boil it or grill it. On the one hand, grilling is the best option if you want to enjoy the seafood hot. On the other hand, if you choose to boil them, you can enjoy them both hot and cold.
On the other hand, respecting the appropriate cooking time for each variety of seafood is crucial for the success of your Galician seafood dish. We must not forget that each shellfish has its own cooking requirements. Therefore, it is essential to take this into consideration, in order to avoid obtaining a hard texture and a not so nice flavour as a result.
Utensils that will make it easier for you to prepare your seafood dish
Tongs or pliers
They will allow you to break shells, legs or pincers, so that you can access shellfish meat more easily.
Hook
After opening the shellfish, you can remove the meat with the help of a hook. This way, you can get to the most difficult areas and make sure you get every last bit of meat.
Oyster knife
If you include oysters in your shellfish, you can serve them open if they are to be consumed immediately. However, if you want to serve them closed, you will want to have an oyster knife. These usually have a small, sharp point and a sturdy handle, designed to open the shells effectively.
How to pair your Galician seafood with shellfish
The fundamental rule to achieve an optimal harmony between the dish and the drink is to make sure that neither takes away the prominence of the other.
To accompany a good seafood dish, Galician white wines are an excellent choice. Not only do they share the same origin, but the liveliness, lightness and fragrance of these wines complement the flavours of the seafood wonderfully.
Albariño, for example, is ideal for shellfish such as mussels and clams, thanks to its acidity and citrus notes. The Godello, complements well more complex shellfish, such as razor clams and scallops, thanks to its body and structure. While for fattier seafood, such as lobsters or lobster, Treixadura offers a good balance with its aromatic profile.
However, if you decide to pair seafood with a red wine, it is best to choose a light, low tannin wine. Examples such as a Pinot Noir or Gamay will not overpower the delicate flavours of the seafood. Although young and fresh reds can complement seafood with sauces or more robust preparations, in general, white wine is still the preferred pairing for a Galician seafood dish.
Conclusion
Finally, don't forget to visit our online fishmonger We bring you the best Galician seafood, straight from the sea to your home!
