food - Galicia
for sale in Spain
Galicia, in Spain's northwest has a spectacular
coastline that provides a secluded habitat for a variety of delectable
crustaceans, fish and shellfish. The fan-shaped sea scallop, called
vieira, the pilgrim's shell, are sweeter and plumper than in any
other part in Spain. They may be eaten straight from the water
with a squeeze of lemon, or aked on their shells in a splash of
local Albariño wine, from the Rís Baixas, or with
a coating of crumbs and spices.
Octopus is a very popular dish in Galicia,
cooked a feira, the way it is done on the romerías, the
festive-religious excursions to a Saint's shrine, ie cooked whole
and then cut into pieces after beating to soften it. It is seasoned
with oil, paprika and salt. The empanada or crusted pie is symbolic
of Galicia. It may be filled with an endless variety of different
meat and fish as well as a lot of onion, all of which is placed
between two thin layers of oily saffron-coloured pastry so that
the latter does not become dry.
The most famous dish offered to the visitor
of Galicia is lacón con grelos (salted ham with turnip
tops). Lacón is pork from the cooked front leg and grelos
are the budding top leaves of small turnips. These elements are
boiled and served together with a chorizo, the piquant Spanish
sausage, and potatoes called cachelos. It tastes slightly bitter
and certainly unmistakable because of the vegetable.
Caldo gallego is a common dish for the Galicians.
It is designed to fight humidity and cold and consists of cabbage,
potatoes, beans and, depending on the cook's purse, ham, chorizo,
spare ribs, etc..