Please answer me this question? no one ever does???

Question

i need a traditional breakfast recipe and a lunch recipe from Galicia (in Spain).
Please help me...?

Answer 1

ummmm...okay, try these.

Galician Style Anglerfish

Ingredients
Ingredients for 4 people: 4 large pieces of anglerfish ¾ of a large glass of olive oil ¼kg of peas ½kg of potatoes 4 medium-sized onions 4 cloves of garlic 1 spoon of vinegar 1 teaspoon of paprika 1 bay live a little oregano salt pepper



Preparation
Season the anglerfish with salt and pepper or just with salt. Peel and slice the potatoes. Cut the onions into rings. First put the potatoes and then the onions on to the bottom of a casserole dish. Add the bay leaf, sprinkle everything with oregano and cover with water. Put the casserole on a strong heat until the water begins to boil. Then, put the pieces of anglerfish among the potatoes and let everything cook on a lower heat until the potatoes are well done. Once they are ready, drain the cooking water into another container using the lid of the casserole so the solid content does not fall out and put aside a large glass of stock. Heat the oil with the garlic, cut into strips along the cloves, in a frying pan. When the garlic begins to brown, remove the frying pan from the heat and leave it to continue to fry and change colour. When the oil has quietened down, add the paprika, then the vinegar and finally half a glass of the cooking stock. Stir everything and put it in the casserole dish, stirring well to mix the contents properly. Put this on a very low heat, stirring often, to prevent the stew coming to the boil, and keep it there for about 6 minutes.



Galician Style Mussel Pancakes

•4 lb mussels
•4 fl. oz dry white wine
•2 tablespoon chopped onion
•4 parsley stalks, bruised
•6 black peppercorns, crushed
For the crêpes
•3 1/2 oz flour
•2 large eggs
•mussel liquid (see preparation)
•4-6 tablespoon thick cream
•4 tablespoon butter
•6 tablespoon chopped fresh parsley
Preparation
Wash the mussels, discarding any that are open (and do not close when touched). Pull off the beards. Put the wine, onion, parsley stalks and peppercorns in a big pan and bring to a simmer. Put in the mussels (in 2 batches) and cover tightly. Cook over a high heat for 3-4 minutes shaking occasionally, until they are open.


Discard the shells and any that remain shut or smell strongly. Strain the liquid into a measuring jug and leave to cool. Taste for seasoning.
Make the crêpe batter. Put the flour in a bowl or blender and work in the eggs, mussel liquid an 2 tablespoons of cream. (Don't overbeat in the blender). Let it stand, if you can, for a good hour.
Melt 1 1/2 tablespoons of butter in a frying pan, swirling it round. Add to the batter and stri thoroughly. Heat another 1/2 tablespoon of butter and swirl. Use about 1/3 of a cup of batter per crêpe: it is easier to pour from a cup.
Lift the pan and pour the batter fast into the middle of the pan and in a circle around, tilting the pan to cover the base. If you overdo the liquid, spoon off anything that doesn't set at once: crêpes should be thin.
Put the pan back over the heat, shaking it to make sure the crêpe does not stick. Cook for a minute until golden underneath, then flip over with a fish slice (picking up with fingers is just an easy way). Briefly fry the other side. Roll and keep warm on a plate while you make more.
Warm the remaining cream in a saucepan with the mussel bodies. Spoon mussels and a little cream onto one edge of the pancake, sprinkle with parsley and roll up. Do not keep them waiting long!

Tuna & Goat Cheese Empanadillas

Ingredients
•1 tablespoon olive oil
•5 tablespoons minced onion
•6 oz canned tuna, packed in olive oil
•4 oz goat cheese
•3 oz pimento-stuffed olives, chopped
•5 tablespoons toasted pine nuts
•5 tablespoons capers, chopped
•1 teaspoon paprika
•Salt and pepper, to taste.
•2 cloves garlic, peeled and minced
•16 oz puff pastry, defrosted if frozen
Preparation
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 5 minutes or until softened. Remove from the heat and set aside.
Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.

On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary. Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent. Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together.


Galician Octopus
Ingredients
•4 quarts water
•6 tablespoons coarse sea salt
•1 frozen octopus, about 3 pounds thawed overnight in the refrigerator
•1 pound new potatoes, boiled with their skins on and kept warm
•1 cup extra virgin oil
•2 tablespoons hot paprika
Preparation
In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil. While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.

With a long fork, pierce the octopus to get a good grip and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife.
Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2-inch-thick rings and the body into small chunks. Divide the octopus pieces evenly among 6 plates.
Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.

Answer 2

Breakfast - Tortilla Española
I have seen tortilla española all over Spain in many different guises. Hunks of it come along with a glass of wine as tapas. Served warm, it can be a hearty, omelet-like lunch. Lukewarm, you might find it between two pieces of bread as a sandwich or bocadillo. Spanish cooks experiment with many variations: they might add peppers, tomatoes, herbs, peas, onions, etc. Below is a simple version.

The most likely source of the tortilla española is, ironically, Peru. Potatoes were brought to Europe from the New World. Spaniards likely appropriated the dish from Peruvians, where today it is called the tortilla de papas.

Peel 4 potatoes and cut them in half and then into thin half-moon shapes. Heat an enormous quantity of good olive oil (2 inches or so; enough to cover the potatoes). When the oil is hot, add the potatoes and cook them until they are soft, but still a bit firm.

Beat 4 eggs and season them with salt and pepper. Heat oil in a pan and add the eggs when the pan is hot. Add the potatoes. Cook on medium-high heat until the top of the omelet begins to set. Check the bottom to see if the eggs have browned.

When the bottom of the omelet is brown and the top is beginning to set, it's time to dar la vuelta, or flip the omelet. Place a plate on top of the pan and then turn the pan over so that the omelet (cooked side down) is now on the plate. Heat a little more oil in the pan (if necessary) and - here's the tricky part - slide the omelet from the plate into the pan so that the uncooked side is now down.

Now that the most difficult part is over, relax and cook the omelet until the underside is brown. Flip the omelet onto a plate and serve in wedges.

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Lunch - Gazpacho
To make gazpacho, soak about 2 cups of day old bread in 1/2 cup water until most of the water is absorbed.

Chop 5 ripe tomatoes, 1 cucumber, 1 red bell pepper, 1 green bell pepper, 1 onion and 2 cloves of garlic. Working in batches if necessary, combine the chopped ingredients in the food processor, adding ice water to create a creamy consistency. Add the bread and a little red wine vinegar and continue processing until smooth.

Strain the gazpacho into a bowl and refrigerate for two hours or more. Before serving, fry a few more cubes of day old bread in a pan with olive oil and garnish the top of each bowl of soup with the warm croutons and wisps of Iberico ham.

Answer 3

Have you ever tried looking it up in yahoo search or google! Try the Library if no luck there!!

Answer 4

Just chop a few black olives into some eggs and scramble 'em...

Answer 5

Try this site: http://brunch.allrecipes.com/az/SpnishTrtill.asp

Answer 6

These sites might be of help.

http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/CCAA/M/0/Galicia.htm?language=EN?contenttype=FooRec
http://www.crtvg.es/ingles/cocina/priportada.htm
http://www.spain-recipes.com/mussel-pancakes.html

Answer 7

two chicken eggs...fry them up and put them on Galician toast.

YUM!