News of NorthWestIberiaWineTours
A stroll around the ancient empty streets (at least in February) of Cambados is always a joy, but when one stumbles upon this absolute pearler of a boutique hotel just a few yards from the grandeur of the Praza de Fefiñans, it’s a challenge not to wander in and have a nose around. Not intending…
An epiphany moment, which, after nearly twenty years of gastronomic adventures in this gorgeous corner of Spain, is an achievement in itself. That special occasion calls for a mariscada como Dios manda, as the Galicians will tell you. So what does this actually mean? Something about God ordering seafood platters? Well, yes. A seafood platter…
Pementos de Padrón, uns pican, outros non… This Galician refrain translates roughly as ‘Peppers from Padrón, some are hot, while others are not’, thus initiating the unwary diner in a time-honoured Galician food experience – a sort of hot pepper roulette. The farmers that grow them have yet to come up with a convincing theory…
General Secretary and Vice-President of Spanish wine appellation D.O. Rías Baixas, Ramón Huidobro, in an interview for the Spanish news agency EFE, has highlighted the internationalization process of these certified Galician wines, given the fact that in the last seven years exports have risen from 8% to 22% and their wines are present in around…
Ingredients Parrochitas or Baby Sardines Flour Green beans Lechuga de Mar Porto Muiños (Sea Lettuce) Cured Spanish ham Garlic Potatoes Pimentón (Spanish paprika) Extra Virgin Olive Oil Mayonnaise Fresh orange juice Method Soak the sea lettuce to remove the salt, changing the water several times and cut into fine julienne strips. Dust the parrochitas or…