When you think of Spain and Spanish food, what comes immediately to mind? For me it’s Barcelona, Madrid, paella and boquerones. Few think of northern Spain; Galicia and its lush landscape, Celtic heritage and seafood menus.
We were lucky enough to spend a few days in Lobeiras earlier this month at the gorgeous, renovated home of a very dear friend. Said home used to be a cowshed in the middle of the stunning La Coruna countryside however, after a few years of blood, sweat and tears, this cowshed is now a beautiful home and holiday cottage with hiking, surfing and golf on the doorstep.
As Seven Mile grows, we plan to offer a residential cookery school out in Lobeiras as well as organising holidays, with or without catering, for our clients. It may seem like an unusual spot to choose but we can assure you, if the natural beauty and tranquility of the place doesn’t wow you, the Galician cuisine will!
To whet your appetite, here are a few photos along with the recipe for Jake’s seafood sauce which he created from the leftovers of the most delicious, traditional octopus (pulpo) and squid (chipirones) lunch at the beach and served that evening with tender local beef: a Galician surf and turf, if you will!
150g of fresh/leftover squid and octopus
1 medium sized Spanish white onion
2 cloves of garlic
Half a glass of white wine
600ml of fresh double cream
50g grated Tetilla cheese
Dice onions and crush garlic in a pan, sweat in rapeseed oil and butter.
Finely dice octopus and squid and add to pan. Continue to sweat.
Turn up heat and add wine. Reduce.
Turn down heat and add cream, cheese and salt and pepper. Simmer for 15 minutes.
Chop parsley and stir 3/4 into sauce.
Use last 1/4 to decorate once served.