Galicia’s Seafood Tradition in Northwest Spain

 

Galicia pic

Galicia
Image: spanishfood.about.com

New Jersey entrepreneur Michael Schamis is experienced in diverse areas of marketing. He most recently provided regulatory consulting services to Registered Investment Advisors all over the United States. Michael Schamis has a passion for travel and exploring new cuisines, and loves cooking dishes from countries such as France, Italy, and Spain.

One of the distinctive food regions of Spain is Galicia, which occupies the northwest corner of the country, above Portugal. The rainy province is well known for its hearty stews, such as caldeirada, which is made with white fish, potatoes, and vegetables. Other popular dishes feature freshly caught seafood such as mussels, scallops, and oysters.

A particular local delicacy is pulpo a la gallega, also known as polbo à feira, which is made with octopus and potatoes. The dish involves simmering octopus in a pan for half an hour and then cooking the potatoes in the same liquid. The potatoes and octopus are then sliced and drizzled with olive oil. Finally, paprika, cayenne pepper, and rock salt are sprinkled on top, which gives the dish some spice.

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