Cuisine of Galicia

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.

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

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.

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

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.

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.

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.

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.

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.

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).

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.

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.

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.