Galician cuisine

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".

A Casiña
Bogavante
Combarro
O'Grelo
Portonovo
Ribeira do Miño
Terra Mundi
La Toja