Galicia is famed for its fresh and abundant seafood being caught in the rías (the deep wide inlets of water or estuaries). Shellfish like mussels, clams, oysters, shrimp, crab, and lobster abound along with fresh fish like hake, tuna, monkfish, turbot, sea bass, sole, and sardines. The region is also known for their scallops as it is one of the most important symbols of the pilgrimage to Santiago de Compostela. They are most commonly baked and eaten in their shells. Another regional delicacy is the barnacle called percebes, an unusually tall and black barnacle that is collected at great risk by the divers on the Costa da Morte (the coast of death). Percebes are expensive but a favorite treat in the local bars in restaurants.
Galicia’s Cuisine is as World-Class as its Wines
Other than seafood, you can also find pimientos de Padrón which are small, dark green peppers that are flash fried whole and served with coarse salt. Twenty peppers are served in one portion and at least one of those will be spicy. There are also regional soft cheeses like Ulloa, San Simón and O Cebreiro and Tetilla. These are traditionally served with the highly regarded Galician breads, especially rye!
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