Galician cuisine
The Galician cuisine is a Spanish regional cuisine. It is a very simple cuisine, which is shaped by the location and the maritime climate of Galicia .
The dishes of Galicia are characterized by the use of seafood , fish and mild, cooked vegetables. Galician meals are not seasoned, only salt and pepper are used and in some cases paprika and bay leaves. Meat dishes are grilled beef and boiled pork. Galicia is one of the regions of Spain where potatoes are grown. They are cooked with salt and a little saffron.
Many of the seafood consumed in Galicia are hardly known in the German-speaking cultural area, for example, in addition to crabs and prawns, oysters , barnacles ( Pollicipes pollicipes , Spanish percebes , Galician percebes or mixotes ), scallops (Spanish and Galician vieiras ), razor clams (Spanish navajas , galic . navallas ), mussels (Spanish mejillones , galic . mexillóns or mexilóns ) and cockles (Spanish and galic . berberechos ). Crustaceans are also eaten.
Cow's milk cheese is predominantly found in Galicia. The best known is probably the breast-shaped Queso / Queixo Tetilla . Other cheeses with designation of origin are Queso Arzúa-Ulloa , Queso San Simón and Queso Cebreiro .
Typical dishes
- Empanada : dumplings filled with fish or meat
- Lacón con grelos y cachelos : boiled pork ham with turnip leaves and boiled potatoes
- Lamprea : lamprey (lamprey)
- Pimientos de Padrón : small, fried peppers that are sometimes spicy
- Polbo á feira : boiled octopus, with a little oil and paprika, often served with boiled potatoes
- Tarta de Santiago : Almond cake from Santiago de Compostela , usually served as a dessert
- Queso / Queixo con Membrillo : Dessert made from quince paste ( dulce de membrillo ) and tetilla (or any other Galician cheese, except for queso cebreiro)
- Filloas : pancakes filled with egg cream
beverages
As in other parts of Spain, wine is part of the general food culture. Due to the climate, very little red wine is produced in Galicia. The two outstanding white wines are the Ribeiro , a simple, tangy wine that is drunk from porcelain bowls in the old fishing tradition, and the Albariño , which is very reminiscent of German Riesling wines.
Is very popular in Galicia of grape brandy Orujo , either pure, as coffee liqueur ( licor café ) or as a liqueur ( orujo de hierbas is) drinking. Queimada ("the burnt") consists of orujo, which is flambéed with sugar, lemon peel and coffee beans.
