Essential Traditional Galician Dishes
Galicia is the region of Spain in the north-western corner, bordered by Portugal, the Atlantic Ocean and the regions of Asturias and Castile and León. Galicia has a unique cuisine that is less about paella and gazpacho and more about boiled octopus, fresh seafood dishes and good stews. In Galicia, each portion is usually twice the size of anywhere else in Spain, so you will not go hungry.
It is well known that there is no greater pleasure on this planet than eating; delighting in an exquisite dish made with the best ingredients, and above all with love and dedication, is an experience hard to explain. Spain is famous, among other things, for its expertise in Galician cuisine.
This region, with so much to offer visitors, is renowned for the exquisite recipes prepared in its towns and villages. Do not hesitate to come and discover the fine dining tradition of this Spanish autonomous community.
The most typical dishes of Galicia
What stands out, without doubt, is the quality, flavour and colour of the ingredients used. Spanish gastronomy is exquisite in general, and especially in this region, where the use of fish and shellfish in combination with meat and poultry turns its dishes into true pleasures fit for the gods.
In previous articles we already mentioned some of the best-known recipes of Galicia, such as empanada, octopus or Galician stew, but today we focus on other traditional Galician dishes, standout products and Galician desserts that we consider essential on your trip around Galicia.
TRADITIONAL GALICIAN DISHES
LACÓN CON GRELOS (HAM WITH TURNIP GREENS)
This is one of the simplest traditional Galician dishes to prepare: it is made with pork shoulder and grelos (the tender shoots that appear just before the turnip plant flowers), and to give it a
Galician touch, boiled potatoes and paprika are added. It can also be served with chorizo or sausages, which are a good combination too.
It is a winter classic in Galicia, when the turnips are young and tender. The meat used is the lower part of the front ham. It is usually cured with salt and soaked for 24 hours before boiling, making it tender and tasty.
ZORZA GALLEGA
This is not one of the most popular traditional Galician dishes, but it is one of the most traditional. It is made with minced or chopped pork, fried and mixed with ingredients such as garlic, oregano, parsley, white wine and paprika. It is usually served with chips.
Its origins go back to the process of making chorizo. The mix of meat and spices was fried to check the seasoning and flavour before stuffing it into pork casings. And that is how Zorza was born.
HAKE GALICIAN STYLE
Hake cooked this way is another traditional Galician dish not to be missed on your trip around Galicia. Besides hake, it contains potatoes, peas, peppers and onions. It is seasoned with sweet paprika, garlic, bay leaves, salt and pepper.
TYPICAL GALICIAN INGREDIENTS
Beyond traditional Galician dishes, this region has typical ingredients that, every time we taste them, remind us of the wonderful film-worthy landscapes of Galicia.
PADRÓN PEPPERS
These are long, small peppers, roasted, steamed or fried and served with olive oil and sea salt. These juicy, unusual peppers are ordered as tapas and can now be found all over Spain. Their name comes from the area of Galicia they originate from, where a festival is held in their honour every year. They have a curious feature: one in ten peppers is spicy, hence the typical saying: "Padrón peppers — some are hot, some are not".
ARZÚA-ULLOA AND TETILLA CHEESE
This is a very traditional soft, creamy cheese, with a slightly sweet, herbaceous flavour. It is often eaten with quince paste as a dessert. Its flavour is similar to its cousin Queixo de Tetilla, which has a unique appearance and a pointed shape.
It is made with raw or pasteurised milk and has a maturing period of between six days and four months. Unlike Tetilla cheese, this one has a soft, flexible rind and a disc shape. Its unusual name holds Protected Designation of Origin status. It is usually eaten with honey collected from the hives of Arzúa, where the cheese is produced.
TYPICAL GALICIAN DESSERTS
And what would a list of traditional Galician dishes be without some desserts? Here are some of the most notable:
SANTIAGO ALMOND CAKE (TARTA DE SANTIAGO)
A traditional sweet of Galician cuisine from Santiago de Compostela, the capital. Its main ingredients are almonds, eggs, cinnamon and lemon. The cross, symbol of the city's cathedral, is drawn on top with icing sugar. It is a perfect sweet to go with tea or coffee, or simply as dessert.
FILLOAS
Filloas are a mix of flour, milk and egg; they are white and resemble crêpes or pancakes, typical of carnival days, although nowadays you can find them all year round.
They are served filled with honey, cream, chocolate, quince paste or any other kind of sweet cream; however, they can also be savoury, with cheese or cream.
LEITE FRITA (FRIED MILK)
Fried milk is a milk custard that is coated and fried, then sprinkled with sugar and cinnamon.
