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 Galicia
- Dining
The recommendation to try the fish and seafood in Galicia
is entirely superfluous advice. At any point on the coast,
the traveller will find a highly varied and tempting offering
which cannot be covered in just one paragraph. We will merely
limit ourselves to mentioning the oysters from Arcade, the
almeja clams from Carril, the goose barnacles for the Costa
de la Muerte, the lobsters from O Grove, the sea spiders from
Malpica or Mugardos, the cockles of Noya and a long etcetera
of well known seafood delicacies. But there are some specialities
on the traditional and popular menu which should not be overlooked:
the octopus, cooked and seasoned with paprika and oil, the
empanada turnover, stuffed with pork lion, anchovies, tuna,
vieira clams, mussels and the cheeses.
We can simplify the wines by saying that they have the common
characteristic of a slight acidic, refreshing, fruity and light
base. Connoisseur should try the Albariño wine. We will
conclude (and we will do so without mentioning the tasty "inland" cooking),
with the orujo eau-de-vie and the queimada punch, which we
highly recommend to those who like stiff drinks.
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