In Galicia, barnacles hold a prominent place in the culinary realm. Known in Spanish as “percebes”, they are considered a true delicacy and highly sought after by food enthusiasts.
The process of harvesting barnacles is a demanding and dangerous task due to the treacherous rocky coastlines where they thrive. Harvesters brave the crashing waves and rugged cliffs to carefully collect these culinary gems, ensuring their freshness and quality.
Galician cuisine celebrates the unique flavor and texture of barnacles. They are typically cooked simply, often boiled in seawater to preserve their natural taste. The tender meat inside the shell is rich and succulent, with a delicate balance of sweetness and brininess.
From “pulpo a la gallega” (Galician-style octopus) to empanadas (savory pies) filled with locally sourced ingredients, every dish reflects the region’s passion for food and its deep connection with the sea.