5 Traditional Foods
You Have To Try in Santiago De Compostela

Polbo á feira (a.k.a. pulpo a la gallega) is a traditional Galician dish made by cooking octopus, potatoes, and pimentón in copper cauldrons. The cauldrons impart a unique flavor to the dish, and it is said that it is impossible to obtain that kind of flavor with any other material. In the Sanabria region, it is traditionally served with garlic, while elsewhere, pulpo a la gallega is presented on a wooden board, drizzled with lots of olive oil and sprinkled with coarse salt. It is recommended to pair the dish with a glass of red wine on the side. The dish is also known as pulpo á feira (fair-style octopus), since it is very popular during festivities and celebrations, when the owners of pulpeiras (stands specialized for octopus) prepare the dish throughout the day.Expand

Menestra de verduras is a vegetable stew built upon a seasonal harvest of tender spring produce, primarily featuring fresh artichokes, bright green peas, broad beans, and asparagus. Its origins race directly back to the agricultural basin surrounding the Ebro River, particularly in Navarre and La Rioja, where farmers relied heavily on the fertile soil to sustain themselves. The stew starts by boiling each vegetable separately for precise times, ensuring they soften properly without losing their distinct textures or bleeding colors into one another. While the greens drain, finely diced white onions and minced garlic cloves soften in a wide pan loaded with warm olive oil. Small cubes of cured ham drop directly into the hot fat, rendering their oils and infusing the base with a deep, salty flavor. A small scoop of wheat flour goes into the pan to form a light paste before a pour of vegetable or meat broth turns the mixture into a glossy, savory sauce. The blanched produce folds gently into this thickened liquid, simmering just long enough for the flavors to meld completely. Widespread regional adaptations change the ingredients depending on availability. Coastal towns frequently toss fresh clams or chunks of white fish into the boiling broth to add a briny sweetness, while inland areas often swap the cured ham for slow-roasted lamb. A highly popular modification involves dredging the artichoke hearts and asparagus spears in flour, dipping them in beaten egg, and frying them in hot oil before adding them to the final stew, giving the vegetables a spongy coating that absorbs massive amounts of the garlic-infused sauce. The steaming-hot stew goes straight from the stove to the dining table in shallow clay bowls and is served as a standalone main course. Wedges of hard-boiled eggs frequently sit on top to provide an extra layer of protein, while thick slices of crusty bread always accompany the bowl, serving as the essential tool to mop up every drop of the stew.Expand

These traditional Spanish fritters are usually prepared with a buttery béchamel base that is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden. Spain abounds in various types of croquetas, and the most popular versions incorporate ham or shredded chicken in the béchamel base, but other ingredients such as mushrooms, cod, or shrimp are also common. Though they originated as a frugal dish, which made use of leftover ingredients, today they are a classic that is often served as tapas—small finger foods that are usually accompanied by a few drinks.Expand

A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumers worldwide, the soup's refreshing, cool and acidic flavors promote Spanish cuisine at its best. The dish began as a light lunch that the wives brought to their husbands in the field in order to cool them down from the hot summer sun. Shortly after, it began to be served at the end of big meals, although today it is a popular summer appetizer. Throughout Spain, there are a number of gazpacho varieties, such as gazpacho blanco (white gazpacho) or ajo blanco, a Málaga specialty made with garlic, bread, and almonds, with a garnish of green grapes. As the dish evolved, all kinds of ingredients started to be added to the soup, such as watermelon and cantaloupe. Regardless of the varieties, all gazpachos share a common thread of three key ingredients - bread, vinegar, and oil.Expand

Croquetas de bacalao are Spanish fritters made with cod. Although Spanish croquetas are mainly made with a béchamel base, this popular salt cod variety occasionally replaces béchamel with mashed potatoes. Both options are well-seasoned and mixed with cooked and flaked salt cod before the dough is shaped into desired forms. Each piece is coated in breadcrumbs and finally fried until golden and crispy. The cod version is one of the most common types of croquetas found in Spain, and like other varieties, it is a staple tapas dish enjoyed throughout the country.Expand