Galicia — the northwestern corner of Spain, sharing its character with northern Portugal and Celtic Atlantic cultures — produces the most seafood-focused regional cooking in Spain. The Galician culinary monograph tradition documents techniques for octopus (pulpo), scallops (vieiras from the Camino de Santiago), and the empanada (the enclosed pastry of Galicia, distinct from the South American version).
Key Galician techniques from Spanish regional sources.
SPANISH REGIONAL MONOGRAPHS + ITALIAN ACADEMIC FOOD WRITING