Cuisine

cuisine of Galicia are shell fish and fish. One of the many dishes which are a specialty of the Galician cuisine is the empanada, which is a fish pie or a meat pie. The food and drink of Galicia has been influenced to a certain extent by the Celtics. Another main dish is the Caldo Calego, which is a nourishing soup and the main ingredients used to make this soup are potatoes, as well as grelo or broccoli rabe. The broccoli rabe is a local vegetable of the Galician community located in the country of Spain. This vegetable is also used in the making of a usual carnival dish known as lacon con grelos. This dish consists of pork shoulders which are boiled along with potatoes, chorizo, which is paprika sausage, and broccoli rabe. The Centolla can be compared with the King Crab, and is made by first boiling it while it is alive, the opening the main body of the Centolla just like a shell is opened, and then mixing the insides of it forcefully. The octopus is another very popular dish, and it is made by boiling it, which is usually done in a copper pot, and then serving it in a wooden plate. The octopus is cut into small sized pieces, laced with Spanish pepper or pimenton, sea salt, and olive oil.