Galicia Street Food

5 dishes in Spain

5 street foods from Galicia, Spain: Queimada, Pulpo á Feira, Pimientos de Padrón, Zorza and Filloas. Each one has its own page with the story behind it and what to look for.

Street foods of Galicia

Galician Fire Ritual · Orujo Punch Queimada The famous spell recited over the flaming punch, the Conxuro da Queimada, feels ancient but was written by Mariano Marcos Abalo in the 1960s, and… Queimada is made by setting Galician orujo (a grape-pomace spirit) alight in a clay pot with sugar, lemon peel, and coffee beans, then stirring the blue flames until they die down into a… Market Stall · Paprika Octopus Pulpo á Feira It's traditionally boiled in a big copper cauldron and served on a wooden plate, cut with scissors, not a knife, right at the market stall. Pulpo á feira boils whole octopus until tender, then cuts it into thick discs and dresses it simply with olive oil, coarse salt, and smoked paprika. Galician market stalls known as… Tapas Bar · Blistered Green Peppers Pimientos de Padrón Most peppers in the batch are mild, but a small unpredictable share turn out fiery hot, which is exactly the gamble that makes them fun to eat. Padrón peppers are small green peppers, quickly fried in olive oil until they blister and blacken, then finished with flaky sea salt. Galician market and tapas stalls serve them piled in a… Market Grill · Marinated Grilled Pork Zorza It's essentially chorizo filling grilled loose, without ever going into a sausage casing at all, so all the paprika and garlic flavor cooks directly… Zorza is chopped pork marinated in paprika, garlic, and oregano, the same seasoning used for chorizo, but grilled or fried loose instead of stuffed into casing. Galician market stalls and… Market Griddle · Galician Crepes Filloas Traditional batter is sometimes mixed with fresh pig's blood saved from the winter matanza (pig slaughter), turning a simple crepe into a dark… Filloas are thin, delicate crepes made from a flour, egg, and broth or milk batter, cooked quickly on a hot griddle until lacy at the edges, then rolled or folded with sugar. Galician…

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