FOOD IN GALICIA

The capital of Galicia, Santiago de Compostela, is regarded as one of the world’s most religious cities (after Rome and Jerusalem). Galicia’s landscape is much different from the rest of Spain. Here there are dense forests, many small rivers (it’s sometimes referred to as "the land with a thousand rivers"), and five large Atlantic coast rías (similar to fjords, and very important for fishing). These rías contribute to the nickname "The Seafood Coast." I’m not a huge seafood eater, but as I get older and travel more I’m starting to expand my horizons. As you will see in this week’s video (below) I even ate steamed mussels, a very popular dish here. Other delicacies include octopus, prawns, scallops, oysters, lobster, crabs, sardines, trout and salmon. To wash them down, Galicia produces dry local white wines. FYI: If you’re not a seafood eater, don’t worry; there are plenty of landlubber and vegetarian dishes. You won’t starve -- but you will be missing out.