Pulpo a la Gallega
Also sometimes called Pulpo a Feira, this is Galician style octopus and is the most iconic dish in the whole of the region. Fairly simple to make, it consists of a layer of thinly sliced potatoes, topped with boiled octopus and sprinkled with paprika. It is typically served on a thick wooden dish and eaten with cocktail sticks.
A hearty Galician stew, caldo Gallego contains various ingredients such as cabbage, potatoes, white beans, beef, sausage and chorizo. It’s perfect for those cold and wet Galician winters to keep you toasty and warm.
A type of Galician empanada, these large pies are pastry cases filled with a variety of ingredients. The most typical is tuna, tomato and onion, although you can also get minced pork or vegetable varieties.
Pimientos de Padrón
Usually ordered as a tapas plate, pimientos de padrón are small green peppers which are fried and sprinkled with sea salt. You’ll find them on almost every tapas menu across Spain, however they originate from the area of Padrón, found in Galicia, southwest of the city Santiago de Compostela. The residents of the area are so proud of these small vegetables that they hold a festival in their honour each August.
Bordering the Atlantic Ocean, it’s no wonder Galicia is known for its excellent seafood. If you want to taste some of the best in one dish, try the mariscada Gallega. A seafood platter, it’s typically crabs, oysters, mussels, razors, clams and goose barnacles, but could contain any fresh shellfish.
Lacón con grelos
A typical Galician meat dish, lacón con grelos is made from pork shoulder with turnip greens. Chorizo and sausages may also feature.
Tarta de Santiago
One of the most famous Galician desserts – tarta de Santiago is a type of sponge cake made from ground almonds and topped with powdered sugar. It usually features the cross of Santiago on the top. The best can of course be found in the city of Santiago de Compostela.
Merluza a la Gallega
A dish made from hake fish, merluza a la Gallega is another classic Galician meal. As well as hake, it features potatoes, peas, peppers and onions. It’s flavoured with sweet paprika, garlic, laurel leaves, salt and pepper.
OK so this one’s not specifically a dish, it’s a drink, which is made at Galician fiestas and parties. Not just a simple drink however, queimada is a whole experience. Made from Aguadiente liquor, sugar, coffee beans, lemon peel and cinnamon sticks, it is set on fire and stirred until all the sugar has melted. Known as witch’s brew, it’s quite a sight to behold – take a look in this video below.