Galician Cuisine: A Beginner's Guide to Traditional Dishes

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Galicia is said to be an excellent place to eat, and there's good reason for that.

It boasts one of the most varied and rich gastronomies in Spain, and in this article we'll explore its most exceptional dishes.

Empanada

Someone once said that in Galicia there are as many varieties of empanadas as there are people, and they weren't wrong.

One of the most common is tuna empanada, but there are countless varieties and flavours. The Galicians have truly turned it into an art form.

Here are the most common empanadas:

• Tuna, a classic that rarely disappoints.
• Beef, one of the most popular varieties.
• Octopus, undoubtedly a true delicacy.
• Zorza (similar to seasoned minced chorizo), very common indeed.
• Chicken with mushrooms, an increasingly appreciated variation.

Octopus with Cachelos

You cannot talk about Galician cuisine without mentioning octopus.

In fact, it's surprising it's not featured on the Galician flag. Galician octopus tastes different – it just is different.

It's as if Galicians possess an innate gift for preparing the world's finest octopus, always accompanied by cachelos – boiled potatoes sprinkled with sweet paprika.

A true delight for the palate.

Lacón con Grelos

It may seem "simple", but like everything in cooking, it's not. Its preparation includes:

• Chorizo: an essential element in this dish (and if you ask me, essential in general).
• Grelos: tender sprouting broccoli (similar to turnip greens), which reach peak tenderness before spring arrives.
• Lacón: the front leg of pork, cooked and subsequently marinated with sweet paprika.
• Boiled potatoes: each potato is its own world, and the perfect ones to accompany this dish should be neither too soft nor too firm. Perfection is achieved only by pinching them every 5 minutes!

Seafood and Shellfish

And like octopus, we cannot discuss Galician cuisine without mentioning seafood.

There are so many varieties that we cannot list them all, otherwise this article would become endless, but we want to introduce you to the most common:

Percebes: These crustaceans are highly prized in Galician cuisine. They develop on rocks, and their flavour improves proportionally with the sea's turbulence and the force of its waves crashing against the stone.

However, harvesting these shellfish is a perilous task that puts many fishermen's lives at risk. The best way to enjoy them is boiled, but be careful – they can splash!

Eating them at the end of your Camino to Finisterre or Muxia at one of the restaurants on the harbour is certainly a unique experience.

Bogavante – Blue Lobster: similar to spiny lobsters, but with a more refined flavour. Often served with various rice preparations (arroz con bogavante).

Nécora: Nécoras are crustaceans similar to river crabs, but larger in size.

Zamburiñas: Zamburiñas, resembling scallops, are a culinary delight appreciated for their delicate texture and intense flavour. Upon tasting, they leave a lingering marine sensation on the palate, and additionally offer a subtle sweetness that is quite evocative. Not to be confused with vieiras!

Vieiras – Scallops: Similar in shape and texture to zamburiñas, but their flavour is completely different and they are slightly less tender.

Both Zamburiñas and Vieiras are also symbols of the Camino de Santiago.

By entrusting us with the organisation of your Camino de Santiago we'll recommend the best places to savour Galicia's finest gastronomy 😉

Raxo with Potatoes

It wouldn't be appropriate to voice an opinion when writing an informative article – it would be unprofessional of me to say that raxo con patatas is one of my favourite dishes and to extol the virtues of this deceptively simple dish.

The secret of this Galician speciality lies in the marinade.

The meat must be left to marinate in oil overnight with garlic, white wine, salt and pepper – that's all it takes to make me happy.

Zorza

This gastronomic guide would not be complete without zorza.

We can say that zorza is a type of minced chorizo that's been marinated.

Perhaps if a Galician is reading this, they'll have something to say about this oversimplified explanation, but it's the clearest way to get an approximate idea.

Another delight of Galician cuisine – a simple dish usually served with good crispy chips.

Tarta de Santiago

Tarta de Santiago is one of those simple desserts – the kind you make with your children or grandchildren because it's not too messy, there's not much risk of getting it wrong, and it would be surprising if you accidentally set the house on fire while preparing it, since it doesn't even need baking.

Its preparation includes:

• Eggs
• Ground almond flour (finely chopped almonds)
• Sugar
• Lemon zest
• A touch of cinnamon

Doesn't your mouth water just hearing the ingredients listed?

Mine does, I admit it.

And it's one of those cakes that's 100% gluten free!

Pimientos de Padrón

No Galician gastronomic guide for beginners would be complete without pimientos de Padrón.

Native to Padrón, a small town just a stone's throw from Santiago de Compostela and a waypoint on the Portuguese Camino, they're a side dish or appetiser to share with friends.

They have an intense and exceptional flavour, but beware! A Galician saying goes that some have a bite and others don't. You can try your luck or pay close attention. Experts say that to distinguish the spicy ones from the mild ones, you should look at a couple of things:

• Colour: If it's a dull green, it bites.
• Shape: If it's very pointed, it bites.

That's what the experts say – we've never been able to tell the difference very well.

Churrasco

Also very typical in Galician cuisine is churrasco.

This dish, ideal for dinners with friends, is grilled – a tradition that came to Galicia thanks to emigrants returning from Latin America, bringing with them the influence of the Argentine asado.

Choosing the finest cuts of pork ribs or beef is common, and it's usually served with salad, chips and criolla chorizo.

A delight that only increases when, moreover, you eat it with your hands, like a true Galician.

Queimada

In Galicia, Queimada is more than just an exquisite beverage.

The queimada ceremony is a true ritual to be performed in darkness whilst reciting the accompanying incantation. This spell must be chanted aloud the moment the queimada begins to burn.

It's a ritual, an initiation, magic born from a blend of alcohol and witches.

Its main ingredient is grape pomace distillate and may include coffee or lemon peel in its preparation.

In Galicia, any moment is right for a queimada, so you shouldn't have difficulty finding a place where you can witness this fiery, magical spectacle!

Licor Café

We cannot conclude this list of Galician cuisine's finest dishes without mentioning licor café.

Licor café is to Galicians what pizza is to Italians: a timeless classic.

It's made by mixing distillate, coffee and sugar.

This liqueur, with its distinctive coffee flavour, is commonly enjoyed as a digestif after meals.

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