Galician Cuisine

Edward Yun E Block


Galicia is a northwest region in the Iberian Penninsula of Spain that includes the providences of Luga, A Coruña, Pontevedra, and Ourense. The region of Galicia is relatively filled with rivers that flow out to the Atlantic Ocean and also has a few mountains in the middle of the region. The terrain there is not suited very well for cultivation and animal breeding plays a much larger role in agriculture there.


Mariscada is a Galician seafood stew or tray that consists of different kinds of seafood including crayfish, lobster, crab, shellfish, and oysters. Galicia is a region known for its seafood and they are especially well known for their shellfish. (

Polbo á feira

Polbo á feira is a Galician Octupus dish that is commonly served with bread, boiled potato, and wine. The octupus is boiled and then is flavored with salt, paprika, and olive oil. (

Caldo gallego

Caldo Gallego is a Galician stew made up of white bean. Often eaten as a starter for lunch, Caldo Gallego can also include cabbage, potato, and different forms of pork meat.


"Galicia." Britannica School. Encyclopædia Britannica, Inc., 2014. Web. 9 Apr. 2014. <>.

Ríos, Alicia. "Iberian Peninsula: Spain." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 2. New York: Charles Scribner's Sons, 2003. 233-238. Gale Virtual Reference Library. Web. 9 Apr. 2014.

Walkup, Carolyn. "Galician foods come into fashion." Nation's Restaurant News 8 Aug. 1994: 29+. Hospitality, Tourism and Leisure. Web. 9 Apr. 2014.