Galicia

Some of the very best Spanish food I have tasted has been served to me in Galicia. They know how to cook up here, in so called green Spain. It rains often here. The upside to that is it means you will want to be indoors. Eating. 

The best seafood soup I have eaten anywhere was prepared for me by a restaurant in Galicia. Galicia is heaven for those who like their fish and seafood. The locally caught fayre is varied and plentiful. Octopus, Mussels, Langoustines, Scallops and Oysters are readily available. A particular favourite of mine is Pulpo a la Gallega (Galician octopus). A very spicy dish where the octopus is cooked with paprika. Caldeirada (Galician fish stew) is also a dish you should try your hand at. Made with potatoes and a white fish of your choice.

It can be cold and very wet in Galicia. That's when your mind turns to making the traditional Caldo Gallego (Galician soup) that contains local vegetables, a ham knuckle, chorizo and white beans.

And then there is the Empanada. Another Galician treat. It is a tasty snack that Galicians have eaten for centuries, to see of hunger. The fillings nowadays can be made of almost anything. Meat, sardines, clams.  If you find yourself in location such as the religious capital of Santiago de Compostela, or the smashing town of Pontevedra, be sure to try one. They are sold everywhere in Spain these days. But, like so much other Spanish food; it tastes best in gorgeous Galicia.

Galician Almond Tart

Eating religiously

Santiago de Compostela in Galicia is famous for being an important destination for religious pilgrims. Most recently actor Martin Sheen made a film called "The Way" in which the stunning architecture of Santiago, and the sheer beauty of Galicia, is there for all to see.

But Galicia does not just specialise in empanadas, seafood, white wine, cheese or tasty meat. It also has its own pudding.

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Turbot with Seafood

Fish supper

Both the fish and seafood caught and served in Galicia is sumptuous. The finest I have tasted in Spain. This meal, which mixes turbot with some local seafood, was served to me in a restaurant in Pontevedra.

Turbot is plentiful in Galicia.
It is a flat fish that is found in shallow waters, close to shore, in the Mediterranean and north Atlantic seas. It's bright white flesh stays that way when cooked.

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Pilgrim scallops Galician style

Savouring Scallops

I have written in the articles section of how fish and seafood lovers are in heaven when they arrive in Galicia.

Scallops are a bit special in this region of Spain. Not to everyone's taste that is true. A bit fiddly say some cooks, but well worth the effort in my opinion.

Here's the recipe for a classic meal served far and wide across Galicia.

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Go to Galicia!

Seafood in Galicia
Come rain or come shine

Many people visiting Spain never find their way to Galicia. The argument they often use for not going there is the weather.
“What” they say, “do we do there if it rains all day long?”

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Cured pork shoulder with turnip tops

Eat Galicia

Here's a smashing recipe from the wonderful part of Spain that is Galicia. My favourite region in which to eat and drink Spanish food.
Frankly it doesn't matter to me that it rains so often there. I just take refuge in a bar or restaurant and sample some more splendid local dishes.

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Rick Stein - Baking in Spain

Baking bread in Spain

During his recent extensive tour of Spain, the restaurateur and chef Rick Stein witnessed how much the Spanish value their local bakeries.

Rick has spent his life enjoying the bread of Spain and spoke enthusiastically about it in his four part television series for the BBC, that is now available on DVD.

Rick Stein loves his Spanish bread.That became clear as he ate it all over the country.

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Rick Stein in Spain

Rick Stein in Spain

Spanish food now attracts interest from around the world.

More and more it is the case that people are being adventurous and trying new ingredients and recipes.

Tasting the real joy of Spanish food.

So many long lost friends around the world have been in touch with me raving about the new four part television series in which one the most popular chefs in the UK, Rick Stein, was in Spain sampling Spanish food.

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Lamprey in its own Juices

Lamprey - looking good!
Don't look now!

I've written about Lamprey in our articles section. The creature that thinks it is a fish but which, strictly speaking, is not.
It's not the prettiest creature of the seas so it is best to disguise its appearance in a variety of recipes.
One of the simplest being in a guisada - this is when one food is roasted or cooked. A guisado, meanwhile, is a stew of different foods.

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Eating Lamprey in Galicia

Galicia
A fish, but not as you know it

Galicia is, for me at least, the place to go in Spain to taste the best produce caught in Spanish waters.

It was there that I was first served something that looked ugly, but tasted delicious. I could taste lots of garlic. I could taste red wine. But what was the chief ingredient of the dish. I couldn't make it out. I put on my glasses and, upon closer inspection, I was heard to exclaim: "Aha! It's fish"

No said the chef. That is not a fish. It is a lamprey.

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Vieiras de Santiago

Sainted Tomatoes

In the first of three recipes that directly benefit from using Spanish tomatoes, here is something a bit special. Scallops covered in a sauce made from tomatoes and served in their shell. This is a recipe associated with the shrine of St.James and therefore hails from the wonderful city of Santiago de Compostela in Galicia. If you like scallops, you'll love this succulent dish.

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