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A Coruña: a seaside cuisine
Because the coastline of the province of A Coruña is so vast, the local food mainly consists of seafood. The list of fish and shellfish is very long, each item of excellent quality.
Fish and seafood are the staple in the local recipes, most of which are simple and keep the natural flavour of the ingredients. Local produce and meats, specially beef and pork, are also an important part of the culinary tradition, which manages to combine popular recipes with the more elaborate and aristocratic recipes from cities like A Coruña, Santiago de Compostela and Ferrol.
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 | Anglerfish
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| Barnacle
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| Chorizos (Spanish sausages cured with paprika)
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| Clams
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| Cockles
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| European lobster
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| Lesser slipper lobster
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| Liqueurs
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| Mussels
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| Norway lobster
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| Octopus
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| Ox beef
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| Oysters
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| Peppers from Padrón, Narón and Betanzos
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| Potatoes from Bergantiños
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| Razor shells
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| Sardines
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| Scallops
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| Sea-bass
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| Shoulder of pork
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| Shrimp
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| Small cuttlefish from the Estuaries
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| Spider crab
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| Turbot
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| Turnip tops
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| Variegated scallops
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| Velvet swimcrab
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 | | Don’t forget to try...... |
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| Baked sardine
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| Baked turbot
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| Caldeirada (meat casserole)
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| Galician cocido (stew)
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| Galician savoury pie
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| Grilled peppers from Padrón
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| Marinated minced meat with peppers
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| Octopus a feira
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| Pork scratchings
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| Pork shoulder with chickpeas and turnip tops
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| Where to eat (Campsa Guide selection) |
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