marisquería Barcelona


6 Scrumptious Seafood Tapas

Tapas de marisco, pulpo con patata

Seafood tapas are perfect for your weekend snacks or gatherings with friends and family. To make the most of the benefits of fish, we’ve prepared a selection of healthy, delicious, original and easy-to-prepare seafood and fish tapas recipes.

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Mussel Pâté Tartlets


  • 2 tins of mussels in brine
  • 1 can of tuna in olive oil
  • 1 tub of cream cheese
  • 1 packet of tartlet pastry cases
  • Half a spring onion
  • Extra virgin olive oil
  • Black pepper
  • Salt
  • Chives


In a food processor combine the cream cheese, the well-drained can of tuna, one tin of mussels in brine, and the half spring onion. Season with salt and pepper and add a drizzle of extra virgin olive oil.

Once you have a creamy texture, fill the tartlet shells with the pâté. Place a mussel on top of each filled tartlet and sprinkle with some chopped chives.

Fish Tartlets

Mini Shrimp and Mango Curry Skewers


  • Two prawns per person
  • One not overly ripe mango
  • One tablespoon of curry powder
  • The juice of one orange
  • Sunflower oil
  • Salt


Peel the prawns and let them marinate for 15 minutes in a bowl with the orange juice, curry, and a drizzle of sunflower oil. Peel the mango and cut it into bite-sized squares.

Assemble the skewers, alternating the mango between the prawns. Grill the skewers on a hot griddle until the prawns are cooked through.

Mini Shrimp and Mango Curry Skewers

Tuna Tartare Ssams


  • 2 baby gem lettuces
  • 1 thick tuna fillet
  • 1 tomato
  • 1 avocado
  • Soy sauce
  • 1 teaspoon of rice or cider vinegar
  • Sesame seeds


Ssams are very healthy Korean wraps, as they are made with lettuce leaves. Dice the tuna into small pieces. In a bowl, mix the soy sauce and rice or cider vinegar and marinate the raw tuna for 15 minutes.

Meanwhile, wash the baby gem lettuces and carefully separate the larger leaves to prevent tearing them. Dice the tomato into small cubes, concassé style, meaning without skin or seeds. Dice the avocado.

Mix the tuna with the vegetables and dress with some of the sauce from the marinade. Fill the lettuce leaves with the mixture and sprinkle with sesame seeds.

Octopus and Cauliflower Parmentier Cups


  • One cooked octopus tentacle
  • Half a cauliflower
  • One potato
  • One clove of garlic
  • Extra virgin olive oil
  • 20 grammes of butter
  • Milk
  • Salt
  • Paprika


This is a great alternative to the classic Galician-style octopus. Separate the cauliflower florets and peel and dice the potato. Steam both vegetables for 20 minutes. Slice the octopus and sauté it with a little extra virgin olive oil. Finely slice the garlic clove and brown it in a pan with a generous splash of olive oil.

Blend the cauliflower and potato with the garlic and the oil used for browning, butter, salt to taste and add a splash of milk if the puree is too thick.

Fill the glasses halfway with the parmentier and top with two slices of octopus. If you use a pastry bag to fill them, they will look better. Sprinkle with paprika and serve hot.

Bacon and Hake Rolls


  • 6 hake fillets
  • 6 thin slices of bacon
  • Extra virgin olive oil
  • Oregano
  • Salt


Cut the hake fillets lengthwise and then in half to make them easier to roll up. Cut the bacon slices in half.

Roll up each piece of hake and wrap it with a piece of bacon. Secure it with a toothpick to prevent the rolls from opening.

Preheat the oven to 180 degrees. Grease a baking tray and place the rolls on it. Add oregano, salt, and a drizzle of olive oil. Bake for 6-7 minutes with both top and bottom heat and then an additional two minutes on the grill function to brown them. Serve hot.

Warm Salmon and Couscous Salad


  • 1 fresh salmon fillet
  • 1 cup of couscous
  • 12 cherry tomatoes
  • 1 teaspoon of garlic powder
  • Oregano
  • Salt
  • Extra virgin olive oil
  • 250 millilitres of water


In a pot, bring the water to the boil. When it boils add the couscous, remove it from the heat and cover. Let the couscous hydrate for 4 minutes. Add a drizzle of olive oil to the couscous and place it over low heat while fluffing the grains with a fork. Then set it aside.

Cook the salmon in the microwave at maximum power for three to four minutes. You can also cook it by steaming or pan-frying. Carefully remove any bones from the salmon and flake it into pieces.

Sauté the halved cherry tomatoes in very little oil for two minutes over a high heat. At the last moment, add the salt, garlic powder and oregano.

In a salad bowl, combine the couscous, salmon and sautéed tomatoes. Dress with a little olive oil and salt. Serve in small cups or bowls.

Win everyone over with these delicious and easy-to-prepare seafood and fish tapas. But if you prefer, at our seafood restaurant, Chao Pescao, we cook the best seafood in Barcelona for you, from the fish market to your table.

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