A FOOD TRADITION
Galician Cuisine
A northwestern Atlantic tradition centered on shellfish, fish, pork, potatoes, peppers, and hearty rural preparations.
Dishes linked to this cuisine
1–12 of 45
Almejas a la Marinera
Almejas a la Marinera are clams simmered in a Galician-style sauce of olive oil, onion, garlic, parsley, white wine, and often wheat flour.
Androlla
Androlla is a Galician smoked pork sausage made by seasoning pork belly and pork ribs before stuffing them into a casing and smoking them.
Bica
A rich, tender Galician sponge-like cake made with wheat flour, eggs, sugar, and dairy fat or cream.
Bogavante a la Gallega
Galician-style lobster is typically boiled or gently cooked and served with potatoes, onion, olive oil, salt, and paprika.
Bonito con Tomate Gallego
Bonito con Tomate Gallego is bonito simmered with tomato, onion, garlic, olive oil, and salt in a Galician-style preparation.
Botelo
Botelo is a Galician smoked pork sausage traditionally filled with seasoned pork ribs and other pork pieces inside a casing.
Buey de Mar Relleno
European edible crab is cooked, mixed with a seasoned stuffing such as onion, egg, and breadcrumbs, and returned to the shell for serving.
Caldeirada de Pescado
A Galician-style fish stew of seafood and potatoes gently cooked with onion, garlic, paprika, and olive oil.
caldo galego
Explore the dish and its connections.
Caldo Gallego
A traditional Galician soup of potatoes, white beans, cabbage or turnip greens, and pork simmered in a savory broth.
Carne ao Caldeiro
A traditional Galician dish of beef simmered until tender and served with potatoes, paprika, olive oil, and salt.
Centolla Gallega
Galician spider crab is boiled or steamed and served in its shell or alongside the shell meat, usually with minimal seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.