I have been road-tripping during Galicia for about a week now and I have to admit that even after all I learned about the seafood here, there have been several pleasant surprises on the way. Galicia includes miles of pristine coastline and is Spain’s north-westernmost area. The Atlantic waters round Galicia are renown.
1. Mejillones (Mussels)
2. Zamburiñas (Scallops)
Many of the creatures bandied across Galicia’s shore aren’t found anywhere else on Earth, so I chose to tell you to consume, making this area a gastronomic epicenter. Additionally, it is worth a mention that Galicia’s reputation in food does not finish with mollusks. The area is also the birthplace of this airy, refreshing wine and contains chicken, Spain steak.
3. Navajas (Atlantic Jackknife Clam)
I Wish to share some of the best seafood in Galicia that I was Lucky enough to experience so Much:
4. Ostras (Oysters)
Men and women for centuries have can be seen around the world and consumed mussels. Galician mussel recipes are phenomenal, although steamed mussels have attempted in France and North America , fried mussels in Turkey. Most typical is that the variety that is steamed. The mussels are kept alive till they are steamed to perfection and garnished with lemon wedges.
5. Percebes (Goose Barnacle)
Another method of preparing mussels is to steam them , add raw onions, garlic and tomato and also to serve them in half shells. This was.
6. Pulpo (Octopus)
A way of preparing mussels is also great for cocktail parties- to function with toothpicks and watch them vanish right away. In Vigo I’d them cooked and then soaked in a combination of olive oil, fresh garlic, laurel leaves and vinegar. Lip-smackingly great to say the least.
Contrary to the white scallops served across the planet, Zamburiñas are more tender scallops native into the cold Atlantic about Galicia. They are served steamed, but are also widely accessible baked in the shell.
These clams are tough to find and may inflict quite a bit of pain on the man who steps on one. Their razor shells shield the clam from birds and fish. In the shell is a hot and flavorful meat that really needs no seasoning at all besides some lemon juice. They are jam-packed unlike some other mollusk on earth having a flavor, although navajas may seem unattractive.
Oysters are a few of the best fish in Galicia to consume! There is a famous street in Vigo named Calle Pescaderia, or Fish Street. Here shucking oysters for the public’s convention was upheld for over a hundred years. The oysters are juicy large, and fresh. It is. They are pricy though; a half dozen prices 7.50 Euros plus a dozen prices 15 Euros. They are worth every penny and taste just like a million dollars.
This horrible creature only resides in aguas braves, or”mad seas” AKA super-choppy oceans grow on both sides of rocks. Here is the only way nutrients can be absorbed by them since they can not swim. Percebes is quite job that is dangerous, often fatal. Brave fishermen hook themselves with ropes to jagged rocks as the tide rolls out in order to scrape the barnacles from the rocks. They capture as many as possible , literally stung by a thread. This is the reason the reason they’re costly and sought-after. By snapping them their tender purple-colored beef is exposed, which is the edible portion of the creature. They are and literally taste just like the sea a special treat for anyone.
Last but not least is that the octopus. Pulpo Gallego, or Galician octopus, is potentially the most way of preparing this creature, although octopus is served in many countries throughout the world. It is also the most renowned of all Galician seafood plates. Classic Galician octopus is cooked and served under potato slices and dusted with paprika and sea salt. Octopus is served across Galicia during festivals and holidays.
Galicians have also cleverly come up with another way of preparing octopus- carpaccio style. A beachfront restaurant in Ourense functions thin, delicate slices of chilled octopus topped with chopped parsley, and mixed with olive oil and balsamic vinegar. Discuss activity that is melt-in-your-mouth!
Whether it’s steamed, sautéed, fried, or Galician fish has been shown to be in a category of its own. I have also tried different kinds of fish filets, breads stuffed with xoubas (hens ) and bacalao (cod fish), steamed prawns, boiled crab and more. . The heritage in fish is really an one. So the next time you’re considering visiting Spain, do not overlook this spectacular region. Galicia sports several sea treats that should not be missed, Apart from having some of the friendliest people I have ever met!
Oh, and I am unable to neglect to mention that each and every meal should be completed using a little taste or”chupito.”
You know what they say, When in Spain…
Which are your favourite seafood dishes from Spain? Leave us a comment below!
Thanks to Turgalicia for helping make this trip possible.