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Read also Softguide Spain where we describe briefly the typical foods of each Spanish region.

Galician foos and restaurants
Read also Softguide Spain where we describe briefly the typical foods of each Spanish region.

Galicia, in Spain's northwest has a spectacular coastline that provides a secluded habitat for a variety of delectable crustaceans, fish and shellfish. The fan-shaped sea scallop, called vieira, the pilgrim's shell, are sweaterand plumper than in any other part in Spain. They may be eaten straight from the water with a squeeze of lemon, or aked on their shells in a splash of local Albariño wine, from the Rís Baixas, or with a coating of crumbs ans spices. The fabolous percebes and oysters are prized too.
Pulpo a la gallega, is octopus, beaten and boiled to tenderize, sliced and dressed with oil and paprika. Served with cachelos, galician potatoes.
Lacon con grelos, cured pork shoulder -lacón- slow cooked with grelos -the bitter greens of young turnip plants.
Empanada gallega is a pastry pie. The pastry is a yeast-risen dough that wraps around layers of sliced meat, peppers and tomato.
Because of the hard winters,galician food is warm, provided in the pot by pote gallego and caldo gallego. A chunky stew of local chorizo and morcilla, root vegetable, white beans and tangy greens.The latter is a thinned-down, souplike version of the pote.
It's famous the tetilla (little breast, for its shape) cheese, from cow milk, and to finish a meal, you have turn away from the wine to aguardiente, a potent grape liqueur that can be flamed in a pottery bowl as queimada or "witch's brew".