Dear readers,
Because last week I wrote about the immense diversity of Spanish cuisine, I’d like to take the next few weeks to focus specifically on some of the most interesting regions in Spanish cuisine. As we give you some quick facts on each of these regions, we’re also going to provide you with an easy and quick at home recipe. Please let us know if there’s any particular region you’re interested in learning about, and we’ll definitely incorporate it into our series.
This week: Galicia!
Galicia, otherwise considered as part of Spain’s “Pais Verde” or “Green Spain,” is located in the extreme northwestern corner of Spain (analogous to Oregon of the USA). Galicia’s west coast is on the Atlantic Ocean while the north coast is on the Cantabric Sea. It is a cold, wet climate, with rugged terrain and over 700 miles of rocky coastlines. Small family farms of an acre or two exist growing vegetables; however, many families live from what fishermen catch. The people of Galicia are descendants of Celtic people, whose myths, legends and belief in the mystic are strong even today.
Galicians (or Gallegos, as they are called in Spanish) are not rich people and because of the rugged landscape and rough weather, they use every bit of what they grow or catch, including using shells as fertilizer for the soil.
All sorts of fish are caught and eaten in Galicia, including gooseneck barnacles, called percebes (one of my personal favorites, also found in Asturias, though they are very dangerous to collect. Check out this incredible video from Jose Andres, a famous Spanish Chef http://www.youtube.com/watch?v=KPYv6Rt8Ktw ), oysters or ostras, scallops or vieiras, mussels or mejillones, clams or almejas, razor shell clams called navajas and heart clams (berberechos) to name a few.
Because scallops are a relatively easy dish to prepare (for those of you who are home-cooking enthusiasts), scallops are the featured recipe today. Vieiras, or sea scallops, are abundant on the shores of Galicia (in fact, pilgrims on the Way of St. James, who make the pilgrimage to Santiago de Compostela, wear their shells).
First, a mixture is made of onion, parsley and breadcrumbs. Then, the scallop, still in its own shell is covered with the mixture and baked. Finally, it is served in its own shell.
And now the recipe!
Ingredients: (Perfect for 3 people)
- 6 scallops
- 1 clove of garlic
- 1 large onion
- ½ a cup of white wine (go authentically Galician, and use an Albarino from the DO Rias Baixas)
- 2 spoons of fried tomato
- 1 spoon of chopped parsley
- 2 spoons of breadcrumbs
- 1 spoon of sweet paprika
- 5 spoons of olive oil salt pepper
Preparation:
Open the scallops, remove the blackish ribbon inside and wash them to remove any sand. At the same time, peel and chop the onion and the garlic and cook them in a frying pan with extra virgin olive oil. Then add the paprika and the wine. When it has reduced a little, add the fried tomato and season. Finally, brown the scallops in their shells in the oven, covered with the fried vegetables. Sprinkle with breadcrumbs and parsley. Pour on the dish a little dash of oil and serve.
Please enjoy this week’s featured recipe, and let us know how it turns out. Next week we’re going to be diving into Aragon Cuisine. An interesting fact from this region of Spain is that it’s the birthplace of Francisco José de Goya y Lucientes, born March 30th, 1746 in the town of Fuendetodos – current population of 170! Over 25,000 people visit this small town each year to pay homage to Goya- rather amazing if you think about it!
Entender es Disfrutar!
-Josh
