Cuisine of Galicia

Europe's Fishing Port

By Real Academia de Gastronomía

Real Academia de Gastronomía

Teixeido and Capelada CoastReal Academia de Gastronomía

With over 745 miles of coastline, Galicia is one of the most important fishing regions in Spain. Along with its high-quality livestock and agriculture, it offers a range of simple but irresistible recipes.

Vigo harborReal Academia de Gastronomía

Seafood: The Heart of Galician Cuisine

Galicia's 745 miles of coastline is bathed by the Cantabrian Sea and Atlantic Ocean, making fishing an incredibly important resource in the region. The area has a unique ecosystem, which has resulted in Vigo becoming the most important port in Europe.

to be translatedReal Academia de Gastronomía

Among its most highly prized produce is seafood, including barnacles, spider crabs, velvet crabs, brown crabs, crayfish, shrimp, and lobsters from the estuaries.

Grilled Octopus with Gravy and Sautéed ChardReal Academia de Gastronomía

There are also mollusks, such as cockles, oysters, and clams, and the two "kings" of Galician cuisine: octopus and mussels. In fact, Galician estuaries produce the largest number of mussels in the world, all of which are certified with the European Protected Designation of Origin stamp.

Canned SardinesReal Academia de Gastronomía

As for fish, the most popular are sea bream, sea bass, sardine, turbot, tuna, hake, cod, and sargo.

"Rubia gallega" cowReal Academia de Gastronomía

Galicia's Cattle Herds and Vegetable Gardens

Although Galicia is known around the world for its abundant fishing, the quality and variety of produce from its land is not far behind.

Padrón PeppersReal Academia de Gastronomía

Galician agriculture produces legumes, vegetables, and fruits that are recognized with a mark of quality: chestnuts, turnip shoots, potatoes, peppers (Arnoia, Mougan, Oímbra, Couto, and Herbón or Padrón), and Lourenza broad beans.

Cebreiro CheeseReal Academia de Gastronomía

Its livestock produces veal and shoulder of pork, both of which carry the European Protected Geographical Indication stamp and are particularly highly prized. It also produces certified cheeses, including Arzúa-Ulloa, Cebreiro, Tetilla, and San Simón. On top of that, there are free-range poultry, capons, and goats.

Galicia is also well-known for its sausages, including "androlla" and "botelo," which have a character all their own as a result of being cooked after they have been smoke-cured.

Cake of St. JamesReal Academia de Gastronomía

That is not to mention Galicia's bread and confectionery: its two star products in terms of quality and popularity are its rustic "pan de cea" bread, and the "tarta de Santiago," which is a cake made mainly from ground almonds.

"Empanada"Real Academia de Gastronomía

The "Empanada": A Galician Product Through and Through

All Galician ingredients have a place in one of the most deeply rooted local recipes: the "empanada."

Corn with cockles "empanada"Real Academia de Gastronomía

All kinds of fillings can be used to make these traditional pastries—from scallops, octopus, tuna, or cockles to veal and vegetables—and they can be eaten hot or cold.

"Empanadas" have their origins in popular festivals and pilgrimages, and that is why, in spring and summer, there are a number of celebrations dedicated to them, including those in Noia, Bandeira, and Carral.

Fiesta in Honour of SeafoodReal Academia de Gastronomía

Galicia's cuisine is particularly linked to regional customs and a passion for the region's ingredients.

There are more than 300 food festivals throughout the year that are dedicated to different produce, and spread over a large number of towns across the region. These festivals have become an interesting tourist attraction.

PotatoesReal Academia de Gastronomía

The Galician Cookbook

Besides "empanadas," there are many products that are typical of Galician cuisine.

OctopusReal Academia de Gastronomía

Paprika, for example, takes center stage in dishes such as Galician-style white fish in a garlic and paprika sauce, "candeiro" stew made from veal and potatoes, and octopus "a feira" (fair-style), which has paprika sprinkled on top.

Shoulder of pork is usually stewed and accompanied by turnip shoots and "cachelos" (potatoes boiled in water with salt).

Turnip GreensReal Academia de Gastronomía

When it comes to stews, one standout dish is the "cocido." An ode to the pig, it is made using parts such as the ear, tail, and shoulder, as well as chorizo and veal, and is served with chickpeas and cabbage.

Other specialties include "caldo gallego" or Galician soup, made with turnip shoots and tops, chard, green beans, other vegetables, potatoes, and white beans. Then there is "pote gallego," a broth made with veal, pork shoulder, potatoes, chorizo, turnip shoots, and white beans.

MusselsReal Academia de Gastronomía

There are also dozens of recipes that use mussels, another product that is central to Galician cuisine. They can be cooked "a la marinera" (in white wine), in a vegetable broth (peppers, onions, and ripe tomatoes), or topped with a sauce of chopped, fried garlic and paprika.

They can also be mixed with other tasty ingredients, such as broad beans or octopus, to create equally delicious stews.

Canned MusselsReal Academia de Gastronomía

Galicia's Signature Cuisine

El mejillón es, precisamente, uno de los productos que no suele faltar en las propuestas de los restaurantes locales, también en los de alta cocina. Un recurso de mar que cocineros gallegos han revisado y pasado por el filtro de la creatividad y la globalización.

Pepe SollaReal Academia de Gastronomía

The chef Pepe Solla, for example, has combined mussels with green curry, and taken full advantage of canned mussels as a complement to his cream of almond soup.

Marcelo Tejedor fuses mussels with Thai flavors, Yayo Daporta has served them in vinaigrette with seafood noodles, and Javier Olleros uses them in deep-sea dishes, such as his velvet crab with anemones, mussels, and codium.

Credits: Story

Text: Silvia Artaza.

Image: Foods & Wines from Spain / Spanish Institute for Foreign Trade / David de Luis.

Acknowledgements: Rafael Ansón, president of the Spanish Royal Academy of Gastronomy; Elena Rodríguez, director of the Spanish Royal Academy of Gastronomy; María García and Caroline Verhille, contributors to the Spanish Royal Academy of Gastronomy.

Spanish Royal Academy of Gastronomy

This exhibition is part of the Spanish Gastronomy project jointly coordinated by Google Arts & Culture and the Spanish Royal Academy of Gastronomy.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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