I’ve been road-tripping throughout Galicia for about a week now and I have to admit that even after all I heard about the seafood here, there have been several surprises on the way. Galicia includes miles of pristine shoreline and is Spain’s region. The Atlantic waters around Galicia are renown for those presents they provide.
1. Mejillones (Mussels)
2. Zamburiñas (Scallops)
A number of the creatures bandied across Galicia’s shore are not found anywhere else on Earth, so I decided to tell you to eat which makes this region a distinctive gastronomic epicenter. In addition, it is worth a mention that Galicia’s reputation in food doesn’t finish with mollusks. The region is the birthplace of this refreshing Albariño white wine and contains Spain’s greatest steak, chicken.
3. Navajas (Atlantic Jackknife Clam)
I Wish to share some of the Very best Fish in Galicia that I was fortunate enough to experience so Much:
4. Ostras (Oysters)
Mussels can be found around the planet and are eaten by people for centuries. I’ve attempted steamed mussels in North America and France, fried mussels at Turkey, however, Galician mussel recipes are phenomenal. Most common is that the variety that is steamed. The mussels are kept alive till they are steamed to perfection and garnish with lemon wedges.
5. Percebes (Goose Barnacle)
Of preparing mussels, another way would be to steam them , add raw onions, garlic and tomato and also to serve them. This is an amazing and very refreshing dish that I had at A Guarda.
6. Pulpo (Octopus)
A third means of preparing mussels is excellent for cocktail parties- to function with toothpicks and see them disappear in no time. In Vigo I had them steamed and then soaked in a mixture of laurel leaves, fresh garlic, olive oil and ginger. Lip-smackingly great to say the very least.
Contrary to the around scallops Zamburiñas are more tender, buttery scallops native to the chilly Atlantic around Galicia. They are often served steamed, but are also widely available baked in the shell.
These clams are tough to discover and can inflict a lot of pain. Their razor shells safeguard the clam from birds and fish. In the casing is a juicy and flavorful meat that needs no seasoning whatsoever besides a few juice. They’re jam-packed unlike some mollusk on earth with a flavor, although navajas may appear unattractive.
Oysters are some of the best fish in Galicia to eat! There is a street in Vigo called Fish Street Fish or Calle Pescaderia. Here oysters for the public’s convention was upheld for over a hundred years. The oysters are sexy, big, and super fresh. It is a convention that must be experienced first hand. They’re pricy though; a half dozen prices 7.50 Euros and a dozen prices 15 Euros. They’re worth every penny and taste just like a million bucks.
This dreadful creature only lives in aguas braves, or”angry seas.” AKA oceans grow in intertidal zones on rocks’ side:. Here is the only way since they cannot swim, nutrients can be absorbed by them. To crop Percebes is a job. Brave fishermen hook themselves with ropes to rocks to be able to scrape the barnacles off the rocks as the tide rolls out. They capture as many as they can literally stung by a thread. This is why they are sought-after and pricey. Their tender meat is vulnerable, that’s the portion of the animal , by ripping them in half. They are and literally taste just like the sea a treat for anybody.
Last but not least is that the almighty octopus. Pulpo Gallego, or even Galician octopus, is arguably the most beautiful means of preparing this eight-legged monster, although octopus is served in many most countries across the world. It is also the most iconic of all Galician bass plates. Vintage Galician octopus is steamed and served atop boiled potato slices and dusted with sea and paprika salt. Octopus is served throughout Galicia during vacations and festivals.
Galicians have also cleverly come up with a different way of preparing octopus- carpaccio style. A beachfront restaurant at Ourense serves thin slices of octopus mixed with balsamic vinegar and olive oil, and topped with chopped parsley. Talk about activity that is melt-in-your-mouth!
When it’s fried, sautéed, steamed, or Galician fish has been shown to be at a category of its own. I have also tried various kinds of fish filets, breads stuffed with xoubas (sardines) and bacalao (cod fish), steamed prawns, boiled crab and much more. . The heritage in fish is an amazing and classic one. So the next time you’re thinking about visiting Spain, do not miss this region. Besides having Galicia sports several darn excellent sea snacks which are not to be missed!
Oh, and I am unable to forget to mention that every meal ought to be ended with a little shot or”chupito.”
You know what they say, When in Spain…
Which are your favorite seafood dishes from Spain? Leave us a comment below!
Thanks to Turgalicia for helping make this trip possible.