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You'll see, as you walk in, a huge wheel of empanada with tuna and pimentón (Spanish paprika). Get some — it's spicy and flavorful, as it should be (but so often is not) in Galicia, the home of empanadas.
Galicia is also the world capital of pulpo — octopus — as far as I can tell. At 16, it's cooked until tender, then tossed on the plancha (a super-hot griddle) and sprinkled with smoked pimentón. In a region where every town has several pulperías — restaurants specializing in pulpo — 16's was exceptional.
What I had are tapaslike dishes, but they're raciones, bigger plates and meant to be shared. Still, almost all these dishes were under 10 euros ($13.50 at $1.35 to the euro), and out of a dozen or so there were maybe two losers. The clear winners were the pulpo; razor clams à la plancha, with just lemon; tender boiled veal chuck with nothing more than pimentón and olive oil; and, perhaps best of all, lacón (the local cured and cooked ham) with chorizo and grelos (broccoli rabe, a Galician obsession) — a simply perfect combination.
Galicia is also the world capital of pulpo — octopus — as far as I can tell. At 16, it's cooked until tender, then tossed on the plancha (a super-hot griddle) and sprinkled with smoked pimentón. In a region where every town has several pulperías — restaurants specializing in pulpo — 16's was exceptional.
What I had are tapaslike dishes, but they're raciones, bigger plates and meant to be shared. Still, almost all these dishes were under 10 euros ($13.50 at $1.35 to the euro), and out of a dozen or so there were maybe two losers. The clear winners were the pulpo; razor clams à la plancha, with just lemon; tender boiled veal chuck with nothing more than pimentón and olive oil; and, perhaps best of all, lacón (the local cured and cooked ham) with chorizo and grelos (broccoli rabe, a Galician obsession) — a simply perfect combination.
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