The Gastronomy of Galicia: Seafood, Empanadas, and More

Galicia, located in the northwest of Spain, is renowned for its exceptional cuisine, heavily influenced by its coastal location and fertile farmlands. The region’s gastronomy is centered around fresh seafood, hearty stews, and savory pastries, making it a paradise for food lovers.

One of the most iconic dishes is pulpo a la gallega, or octopus with paprika, often served with boiled potatoes. Octopus is a key ingredient in Galician cuisine, prepared in various ways and showcasing the region's culinary expertise.

Seafood is central to Galician cooking, with mussels, clams, razor clams, and scallops being popular choices. These shellfish are often served steamed or in flavorful broths, highlighting their delicate taste. Galicia is also famous for vieiras (scallops), often cooked with garlic, butter, and herbs.

Another staple is empanada gallega, a savory pastry filled with tuna, peppers, onions, and tomatoes. The flaky dough and rich filling make it a perfect snack or light meal, and it can also be found with different fillings, like octopus or meat.

A beloved comfort dish is lacón con grelos, a stew made from pork shoulder and turnip greens, often served with boiled potatoes. It’s especially popular in colder months and offers a hearty, satisfying meal.

Galicia’s cheeses, such as tetilla and Cabrales, are another regional delight. They pair perfectly with local wines like Albariño, a crisp white wine grown in the Rías Baixas region. Albariño’s bright acidity makes it the perfect companion for the seafood and light dishes typical of Galician cuisine.

Galician meals are about more than just food—they are an experience. Dining with family and friends is a cornerstone of the culture, and sharing these dishes is an essential part of enjoying the region's rich culinary traditions. Whether you're savoring seafood or indulging in comforting stews, Galician gastronomy offers a true taste of the region's history, culture, and natural abundance.