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
25–36 of 45
Mejillones en Escabeche Gallego
Galician mussels are cooked and preserved in an escabeche of vinegar, oil, paprika, and aromatics, then typically served cool or at room temperature.
Merluza a la Gallega
Galician-style hake is typically gently cooked with potatoes and finished with olive oil, garlic, onion, salt, and paprika.
Navajas a la Plancha
Navajas a la Plancha are razor clams seared on a hot griddle with olive oil, garlic, parsley, and salt.
Oreja de Cerdo a la Gallega
A Galician preparation of tender pig ear served in slices with olive oil, paprika, and salt.
Orejas de Carnaval
A Galician Carnival pastry of thin wheat-flour dough flavored with sugar and often anise, deep-fried until crisp.
orelletes
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Percebes a la Gallega
Goose barnacles are briefly boiled in salted water and served hot or warm in their shells.
Pimientos de Padrón
Small Padrón peppers are blistered in olive oil and finished with salt as a simple Galician tapa or side dish.
polbo á feira
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Pulpo a la Gallega
Tender boiled octopus is served over potatoes with olive oil, paprika, and salt in this classic Galician preparation.
Queimada
A traditional Galician flaming punch made by igniting aguardiente with sugar and aromatics before serving warm.
Rape a la Gallega
Monkfish prepared in the Galician style with potatoes, onion, garlic, paprika, and olive oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.