The Cuisine of Galicia

Neoreet Braha, A1/A3


Galicia is very different from the other countries around it. It borders Asturias, Castile and Leon, Portugal, and the Atlantic Ocean. The Ocean around is the reason for the huge popularity of seafoods in Galicia. One of the most popular is mussel, which ranks Galicia among the largest mussel-producer in the world. The climate in Galicia is cold and rainy, in oppose to many other regions in Spain. This separates Galicia’s food production from the rest of Spain.


Bordering the Atlantic Ocean, Galicia has a great accessibility to everything the ocean has to offer. The border, which is know as “A Costa do Marisco (The Seafood Coast),” plays a huge role in the popular food of Galicia. This region specializes in shellfish, such as lobster, prawn, scallop, barnacle, mussel, clam, crayfish, oyster, crab, cuttlefish, squid, and shrimp. Galicia also specializes in different types of fish, such as sole, grouper, hake, and turbot. With Galicia’s river valleys and grazing, the region also specializes in freshwater fish, poultry, pork, beef, cheese, and vegetables.