Recipes from Galicia, Spain

Caldo Gallego is a hearty and delicious soup that has some form of beans, greens, and pork as the base ingredients. There isn't one main recipe, because in Galicia, it is traditionally made with vegetables that are in season, beans that are on hand, and pork that is already in the kitchen. With the recipe below, I've included typical Galician ingredients with substitutions that can be made, if necessary.

Ingredients (2-4 servings):
1 pound white beans (soaked overnight and drained) OR (1) 16-oz can
3/4 pound Serrano ham OR prosciutto (sliced)
1 bunch greens (turnip, collard, or kale)
1 pound potatoes (russet or white)
2 onions
1/4 pound fresh bacon
6 cups pork or chicken stock OR water
Salt

Preparation:
* Peel and dice onions and potatoes.
* Shred ham into small pieces; dice bacon.
* Remove leaves of greens; discard stalks.
* Put onions, beans (not the canned kind), ham, and stock (or water) in a large pot and bring to a boil.
* Reduce to low heat and continue cooking 15-20 minutes.
* Add potatoes, greens, and bacon. If using canned beans, add them now.
* Add salt to taste.
* Let simmer for 40 minutes, or until the beans are very tender.

FYI: In Galicia it is traditional to serve Caldo Gallego alongside a plate with the greens from the soup, a slice of Lacón (boiled meat from the front leg of a pig), and some hearty bread.

And if you want to try Caldo Gallego without having to make it yourself, scroll down to the "I Just Want to Eat" section to find out where you can buy it.

New: In the May 3, 2011 post on the "Spain... On the Road Again" blog is a recipe for Caldo Gallego from the show, which features chef, restauranteur, author and Food Network star Mario Batali, Oscar-winning actress Gwyneth Paltrow, New York Times Columnist and author Mark Bittman, and Spanish television actress Claudia Bassols.

The western coast of Galicia borders the Atlantic Ocean, so seafood is plentiful and the recipes are, too. If you savor lobster like I do, then you'll probably enjoy one of my favorite dishes - Arroz con Bogavante - which is a typical one in this region and easy to make.

Ingredients (4 servings):
1 lobster (2-2.5 lbs)
2 cups white or Basmati rice
3 cups seafood broth
1/2 red bell pepper
1 carrot (large)
1 tomato (large)
3 tablespoons extra virgin olive oil
1 tablespoon paprika
1 pinch of saffron
Salt to taste

Preparation:
* Cut lobster into medallions.
* Begin cooking rice in seafood broth on stove, not rice cooker or microwave.
* Dice the pepper, carrot, and tomato and saute in the olive oil.
* When rice begins to boil, add lobster medallions, paprika, saffron, and salt. After 10 minutes, add sauteed pepper, carrot, and tomato pieces. Continue boiling until rice is cooked.
* Remove rice from stove, stir, and let sit for about 3 minutes before serving.

For a Healthier Version:
Replace white or Basmati rice with brown rice and increase the amount of seafood broth to 5 cups. If you use instant brown rice, decrease seafood broth to 1 3/4 cups.

Speaking of seeing the sights, visit my lens -- In and Around Santiago de Compostela, Spain -- where you can discover much of what I experienced (including food!) on my trip to the Galician region of Spain.

There are as many varieties of Empanada Gallega as there are seafood and meat, the traditional fillings. Here's a recipe that includes both in the forms of scallops and Serrano ham, and it is muy delicioso!

Filling Ingredients:
2 1/4 pounds fresh (off the shell) or frozen scallops
1/4 pound Serrano ham
2 medium onions
1 pimiento
1 small bell pepper
1 medium tomato
1 medium clove garlic
2-3 sprigs parsley
Salt
Paprika
White pepper
Extra virgin olive oil
White wine

Preparation:
* Dice onions, pimiento, bell pepper, and tomato into small pieces. Mince garlic. Chop parley.
* Keep tomatoes and parsley on reserve; saute onions, pimiento, and bell pepper in olive oil and garlic with a splash of white wine.
* Clean and drain fresh scallops (or defrost and drain frozen ones). Season with salt and white pepper.
* When vegetables are half-cooked, add tomatoes and saute until onions are translucent. Add scallops, parsley, and pinch of paprika and mix all together. Cover and cook on low heat until scallops are half done.
* Stir in the ham.
* Remove from heat and allow mixture to cool before using it in the pie.

Pie Crust Preparation:
I have to admit that making pie crust is not my thing, so I buy two from the grocery store - one each for the bottom and covering layers. However, if you have a great recipe, use it, or check out this lens on making flaky pie crusts.

Putting It Together
* Pre-heat oven to 350 degrees F.
* Place pie crust in 9" pie pan.
* Use a slotted ladle to add scallop, ham, and veggie mixture while keeping liquid to a minimum. (Scallops will release water as they finish cooking in the oven.)
* Cover with top layer of crust. Remember to pierce it (preferably in a nice design) to let air escape during the baking process.
* Bake about 30-35 minutes or until crust is golden brown.
* Allow to cool (so filling can set) before serving.

Tarta de Santiago, also called "St. James Cake," is an almond cake named in honor of the apostle. It's very flavorful and, rather than being of the light and airy cake variety, it's dense, making it almost fail-proof for me to bake!

Ingredients:
2 2/3 cups ground almonds
3/4 cup flour
1 1/4 cup sugar
4 eggs
8 tbsp butter (at room temperature)
1/2 tsp baking powder
1/2 cup water
Zest of 1 lemon
Powdered sugar

Preparation:
* Blanch almonds, then grind them until fine in a grinder or a food processor. Set aside.
* Heat oven to 350 F degrees. Grease a round 8" spring-form pan.
* In a mixing bowl, beat eggs and sugar together. Add butter, flour, baking powder, and water and continue beating. (If you have an electric hand mixer, so much the better.)
* Add almonds and lemon zest into batter and stir until thoroughly mixed.
* Pour batter into cake pan.
* Bake on the middle shelf for about 45-50 minutes. (Cake is done when a toothpick inserted into the center of the cake comes out clean.)
* Allow to cool.
* Decorate with powdered sugar.

Decoration:
The traditional way to decorate the Tarta de Santiago is to sprinkle powdered sugar around a cutout of a cross. To make one, fold a clean piece of paper in half, draw a vertical half of the cross along the folded edge, and cut out. When the cake is cool, place the cross in the center and dust the cut-out with powdered sugar.

Sometimes just the thought of breaking out the pots and pans, measuring and preparing ingredients, and mixing and cooking them is too much. So do what I do and have some already-prepared foods on hand. I order fresh and packaged authentic Spanish foods (Galician and other types) from an online store called La Tienda, which is great. Here are some of my favorites:

• Caldo Gallego - I keep a few cans of this on hand to warm me up on chilly days.
• Chorizo - It's like salami but, to my taste buds, so much tastier.
• Flan - Flan, a traditional custard dessert, is one of my absolute favorites.

La Tienda also carries many of the ingredients for the recipes above. Check them out if you can't find the ingredients at your local grocery store.

And if you or someone you know enjoys Spanish food, here are some wonderful gift ideas for them or yourself!

• Gathering of Friends Sampler
• Spanish Fiesta Sampler
• Traditional Paella Kit with Pan - Packed in Gift Box