Two outstanding Galician recipes

Two outstanding Galician recipes

Some Galician recipes

If you’re going to Galicia, you can’t miss these recipes that we recomend you and that represent the best of its gastronomy.

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galician Octopus recipe

Galician octopus is a dish that is made, above all, in pilgrimages or in fishing villages such as Finisterre. To make it, you have to take a clean octopus and then introduce it in a pot, where its flesh is cooked and softened.

 

Ingredients for 4 people:

 

  • One fresh octopus of about 4 kilos
  • 1 kilo of Galician potato
  • La Vera paprika at will
  • Extra virgin olive oil
  • Coarse salt

     

Elaboration

It is recommended to make this dish with fresh but previously frozen octopus. Put water in a large pot and when it is hot and almost boiling, take the octopus and immerse it in the water.

When the water starts to boil again, it is important to count another 30 minutes for every 1.8 kg to 2 kg of octopus, if the octopus weighs 4 kg, leave it for an hour. It is important to prick to see how hard it is in the thickest part of the tentacles.

Once the octopus is cooked, let it rest for a few minutes and place it on a tray. Add the potatoes to the same water and leave to cook for 15 minutes. To serve the octopus, cut it into 1 cm thick pieces and serve preferably on a wooden plate, sprinkle with salt and paprika and drizzle with oil.

Read also : 10 TYPICAL DISHES OF MOROCCO

Galician empanada

Read also : TYPICAL DISHES OF OURENSE

Recipe of Galician tuna and peppers empanada

Undoubtedly, the Galician empanada is another of the most important recipes of the region of Galicia. Here is the recipe to follow to make it.

  • 780 grams of flour
  • 180 ml extra virgin olive oil
  • 200 ml Water
  • 14 grams of salt
  • 21 grams of fresh baker’s yeast
  • 600 grams of onion
  • Red pepper
  • Green pepper
  • 300 grams of canned white tuna
  • 250 grams Tomato sauce
  • 1 Egg
  • 15 ml Milk

     

Elaboration

The first step is to make the sofrito by cutting the onion into julienne strips and the peppers into chunks, then you have to put everything in a frying pan for twenty minutes over medium heat.. This will be used to make the dough later.

Add the tomato, if it is a ready-made sauce, leave it to cook for three or four minutes.

To make the dough, yo have to take the flour, crumble the yeast and add the salt. Add 200 grams of the oil from the sofrito and ¾ of the water.

Then mix everything together with a ladle so that it forms a uniform dough. Then knead for ten to fifteen minutes until the texture is that of pizza or bread dough. After this, make a ball and place it in a floured bowl covered with a cloth for one hour.

Now it is time to preheat the oven to 180 degrees with top and bottom heat. You have to divide the dough into two parts and then roll out into two circles, placing the two parts on the tray.

We have to spread the filling on the base and then cover it to bake. There will only remain seal the edges by making a sort of fold, and paint the surface with beaten egg and milk. Finally, bake in the oven for 45 minutes. It is one of the Galician dishes that should preferably be baked and eaten during the day.

Without a doubt, making these Galician dishes at home will help you to bring back the best after your trip to Galicia at your table. They are two of the most delicious and characteristic recipes of the region that everyone in the house will love.

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