The Food Of Galicia

With its ideal location on the Atlantic coast, Galicia is a seafood lovers paradise.  There are over eighty species of fish caught off the coast of Galicia. Crabs and lobsters abound in the area and dotted along estuary shorelines are restaurants specialising in these delicacies. The wonderful aroma of freshly fried fish with garlic parsley and lemon, wafts through the streets of the coastal villages.  Mussels, squid and a massive variety of clams, cockles and prawns are abundant on the coast of Galicia.  No wonder then that Galicia is known as the seafood capital of Spain. Galician food is quite rustic but modern day chefs often give the menu's a new twist and what were  local everyday dishes are turned into something quite spectacular.  The rocky coast around La Coruna is called the Costa de Morte or death coast because of the numbers of boats which have capsized in the area, fishing boats take huge risks trawling here, the Atlantic weather is often unpredictable. 

Pulpo

Where else other than Galicia, could you find street vendors selling octopus? Octopus or Pulpo is a Galician delicacy.  After being beaten to tenderise the pulpo is boiled in large  vessels before being cut into small pieces   and flavoured with salt and paprika .

 If you want to sample a real Galician speciality try some percebes.  Percebes are goose neck barnacles which are a Galician favourite harvested from the rocks around the shoreline when the tide is in.  Gathering these creatures is no mean feat and can be quite dangerous, The result is that percebes fetch a very high price. They are cooked by immersing in boiling water for a couple of minutes.  Eating them is no mean feat.  The flesh is squeezed out of the leathery tube, usually covering the diner in juice. The shell part is discarded.  The best way to describe them is a shellfish texture with a strong sweetish taste of the sea Very nice but very expensive. Wash them down with a cold crisp dry white wine.

HOW TO EAT PERCEBES

HARVESTING PERCEBES

This video will help you understand why percebes are so expensive

Spanish Recipe Books

As well as being delicious, scallops are a symbol of  Galicia and the pilgrims way.  The French name for scallop is coquille St Jacque or the St James cockle and even today people walking the pilgrims way wear the scallop badge.  Santiago de Compestela has some excellent seafood restaurants.  The local wines Ribeiro and Albarino are the perfect accompaniment to seafood.  Ham is another Galician favourite, the hams are cured for considerably less time in Galicia than most of the rest of Spain producing a lighter flavour and a firmer texture without excessive salt.  Smoked pork sausage or "chorizo" is also produced in the area and is  used in many dishes including casseroles.  The lush countryside in Galicia produces some fine cattle and veal features highly in many Galician restaurants.  The town of Padron is famous for the small green Russian Roulette chillis eaten all over Spain.  Some are mild while others contain a powerful kick but they look exactly the same.

One of the main harvests of the sea, is the Galician mussel which  is exported all over Spain.