From Better Homes and Gardens

Chilled gazpacho, often referred to as a Spanish "soup-salad," is perfect for hot summer nights. We've added fish to turn it into a low-calorie main dish.

Fish and Vegetable Gazpacho

From Food & Wine

It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread, and nothing else. Encarna Mendez of Do Ferreiro winery prepares clams the fisherman's way: steamed in Albarino with onion and garlic.

Clams the Sailor's Way

From Food & Wine

When Mario Batali and his friends arrived at Cambados, a coastal village in Galicia, they were put to work harvesting clams. Later at the Vionta Winery, just outside Cambados, Mario built a fire from dried grapevines and corncobs -- "for a bit of sweetness" -- and grilled lobsters and navajas (razor clams).

Vineyard Sea Grill

From Food & Wine

Fideos are thin, often toasted noodles that are used in a paella-like Spanish dish called fideua. Chris Ainsworth cooks his fideos over the grill with a saffron-scented ham-hock broth and head-on prawns, but the recipe is also good with standard shrimp.

Fideos with Shrimp, Ham, and Clams