Galician Cuisine

Pulpo a feira is one of Galicia's signature dishes: boiled octopus served with olive oil, coarse salt, and paprika. It is especially linked with fairs and taverns in northwestern Spain.

Galicia is known for shellfish and Atlantic seafood, including mussels, clams, scallops, percebes, and octopus. The region's coastline and rias make seafood central to its food identity.

Caldo galego is a hearty soup often made with greens, potatoes, and pork. Lacón con grelos combines cured pork shoulder with turnip greens and is another classic inland Galician dish.

Albariño from Rias Baixas is one of the best-known wines associated with Galicia. Ribeiro is another Galician wine region often seen with seafood and traditional dishes.