City schools24º
min.
15º
Ares, as a village oriented to the sea, offers excellent seafood dishes all of them elaborated from first quality products. But not only out of the sea comes what Aresans serve in their meals, excellence comes out of the surrounding country in the form of entrees or second dishes: tasty and restoring soups like "caldo gallego" or seafood soups regales the palates as an introduction to the main courses in form of fishes, meats or vegetables. Examples of the first of these choices could be "ameixas á mariñera" (a shellfish dish) or "merluza á galega", (Hake in the Galician way) or a "caldeirada de pescados" (varied fish stew) as well.
If our preferences are ashore then our "cocido galego" ( a mix of different kinds of boiled meats with potatoes, cabbage and garbanzos) or "lacón con grelos" (pork foreleg with turnip tops) will let us appreciate the quality of our products. Lets not forget our typical traditional desserts: "filloas doces" ( a kind of soft crepes) or the "requeixo" (cottage cheese).
Before sitting to dine, a good idea is to have a walk and have some "tapas" (small dishes to accompany drinks) as well as our wines that destilate the essential of the place; various "empanadas" (pies) with diverse fillings "pementos fritidos", (small fried green peppers) spanish omelette, "guiso de choupas", (a calamari stew) "lengua en salsa" (a saucy veal tongue stew)...
After satisfy our appetite, let us have a good walk. Our Routes section recommends those who will please our eyes with Aresan sea and country landscapes, in the same way our dishes have pleased your palates before.
Contest Ares that rich
Bon Appetite
Empanada
On a frying pan with the oil, gild the onion and peppers. Add the stripped meat when almost done together with the sliced "chorizo" and the minced boiled egg. This will be the filling. Retire and reserve. Let it cool. Extend the dough with the rolling pin to make it thin. Grease the mould and make a dough bed. Lay the filling uniformly and cover with another slice of dough. Decorate with dough, paint with egg white and introduce into a pre-heated conventional oven medium-high temperature until is golden. To avoid the empanada to inflate, puncture the top with a fork or leave some small holes.
Note: The most frequent empanada is the meat one, but there are several other fillings that you should try: eels, scallops, sardine, mussels, cockels, octopus, cod, lamprey, "zorza", rabbit, "raxo"...
Ingredients:
500 gr. of pie dough,
1/2 kg. veal meat, 1 chorizo (Spanish spicy sausage),
2 green peppers, 4 onions,
1 boiled egg, Salt and olive oil.
Shellfish soup
In a casserole, make a fish clear soup. Heads and bones can be used, but is better with a piece of hake or (rape). Apart, make a sauce with the heads of the shellfish, the smashed crab and pass it through a sieve. This will make the soup tastier. Fry slightly in the oil the onion, and garlic. Add the butter, saffron and some flour and let it thicken. Add then the shellfish sauce and the fish consomme. Stir and let it get thick and add the shrimps, mussels, the crab, cockles and the clams. Let it boil for ten minutes and it will be ready.
A suggest to serve: Add some dices of fried bread.
Ingredients for six persons:
1 kg. buey de la Ría (crab); 4 nécoras (an smaller crab);¼ kg.of shrimps; 12 mussels; 12 cockles; 12 clams; 1 onion; 4 garlic cloves; some natural saffron; one spoonful of sweet paprika; some flour; ¼ litre of oil; a nutshell of butter.
Sailor style clams
Leave the clams for several hours on a salted water container to let them to release the sand. On a frying pan with heated oil gild the shredded onion and then add the clams; then add the white wine, pepper, laurel, shredded pasley and finally the flour. Let it boil for a while stirring until the sauce thickens and they are ready to serve.
Note: There are three varieties of clams: Almeja fina (Fine Clam) (Tapes decussata), Almeja babosa (slobbering clam) (Venerupis pullastra) this clam is longer than the fine, with concentric lines radially crossed by thin lines; it has creamy grey or brown colour. Joint along siphons. Almeja rubia (blonde clam)(Venerupis rhomboideus), Its shell is brilliant and smooth and with growth mark lines, not always clear. It has creamy colour, yellowish or orange-brown.
Ingredients (for 4 persons):
.2 Kg. of clams; one big onion; 1/2 litre of olive oil; whole pasley; a leaf of laurel; 1/2 spoonful of sweet paprika and a pinch of hot paprika; a white wine glass; one spoonful of flour.
Fish "Caldeirada"
Cut the peeled potatoes in one centimeter thick slices. In a pottery casserole lay the potatoes and the fish pieces over. Next put the onion, garlic, pasley and peppers, the chili and the laurel leaves. Sprinkle generously the paprika over. Pour the oil and finally add water or consomme until it covers the ingredients. Heat on strong fire until it starts to boil an then lower the heating to cook it slowly, moving the casserole continuously.
Ingredients for 4 persons
1 kg. of potatoes; 1.2 kg. of fish (hake, rodaballo, rape, corujo and/or cod); onion; garlic; pasley; peppers; sweet paprika; salt; one small chili and a leaf of laurel.
Cocido Gallego
Leave all pork pieces in fresh water all night long to desalate. In a big pot, put the lacón, the jamón, the cachucha, veal meat, the hen and the chorizos. Put it to boil slowly, and after half an hour remove the chorizos and add the garbanzos. Continue boiling for an hour and a half more. After that use part of the liquid to boil the potatoes cut in halves and the shredded cabbage. Once done, add the chorizos again just to warm them prior to serve.
Traditionally is served in three trays: One for the meat, the second for the potatoes and cabbage and the third for the chorizos cut in medium size pieces. With the boiling clear soup is very common to elaborate a noodles soup which is served before the cocido.
Note: Depending on the area, there are several variations about this dish.
Ingredients :
1 piece of lacón , 1 piece of jamón, 1 pig tail, 1/2 cachucha, 1/4 hen, 1/4 veal meat, 1/4 of bacon, 6 chorizos, 1 cabbage, 1 kg. of medium size potatoes, 1/4 kg. of garbanzos
Note:lacón and jamón are respectively the pork foreleg and the rear leg cured. The cachucha or cachola is the whole cured pork meat of the head, clean and boneless.
Lacón con grelos
The lacón mus be desalated in fresh water for a couple of days changing the water daily. In a big pot, cover the lacón with water and bil slowly. Once done, add the turnip tops (grelos) the peeled whole potatoes and let it to boil until done. With the cooking liquid, a good noodles soup can be elaborated.
Ingredients:
1 lacón (pork foreleg)
6 chorizos (kind of spanish spicy sausage)
6 big potatoes
2 big handfulls of turnip tops
See note at Cocido Gallego
Sweet Filloas
In a deep recipient put salt and water. Add the flour and mix. Then add the brandy, the grated lemon peel and the stirred eggs.
With a mixer, mix everything but the bacon.
Heat the frying pan and grease it with the piece of bacon. This will suffice to fry them one by one.
With a dipper, take portions of the mix and pour it into the pan letting to extend to a thin layer by inclining the pan. As soon as the borders start to stick off and take some consistency, turn it over.
Grease again for every filloa
Ingredients:
1/2 kg of flour, 1 litre of water, a dozen of eggs, 1 glass of brandy, 1 lemon peel, salt and bacon.
Queimada
In a pottery recipient pour the aguardiente and sugar in the proportion of 120 gr of sugar per liter. Add the lemon peel and the coffe beans;.
Stir and light on using a dipper in which previously we have put some sugar and liquor. Slowly, we transfer the fire to the recipient and keep stirring until the sugar is consumed. In the dipper, put some dry sugar and use the flames to caramelize it. Add it slowly to the queimada and stir until the flames become blue and the fire extingushes by itself.
Ingredients:
Firewater, sugar, lemon peels and some coffe grains;
Augardente
Orujo firewater (AKA known as just Orujo) is made out of the pulp and refuses of pressed grapes (called orujo or bagazo), and destilated in stills in the farm houses. Its main use is to burn it to elaborate the famous queimadas, at the end of the meals. It is very spectacular to contemplate the blue flames that the queimador make arise as long as he recitates the Conxuro.
Conxuro
Mouchos, coruxas, sapos e bruxas.
Demos, trasnos e dianhos, espritos das nevoadas veigas.
Corvos, pintigas e meigas, feitizos das mencinheiras.
Pobres canhotas furadas, fogar dos vermes e alimanhas.
Lume das Santas Companhas, mal de ollo, negros meigallos, cheiro dos mortos, tronos e raios.
Oubeo do can, pregon da morte, foucinho do satiro e pe do coello.
Pecadora lingua da mala muller casada cun home vello.
Averno de Satan e Belcebu, lume dos cadavres ardentes, corpos mutilados dos indecentes, peidos dos infernales cus, muxido da mar embravescida.
Barriga inutil da muller solteira, falar dos gatos que andan a xaneira, guedella porra da cabra mal parida.
Con este fol levantarei as chamas deste lume que asemella ao do inferno, e fuxiran as bruxas acabalo das sas escobas, indose bañar na praia das areas gordas.
¡Oide, oide! os ruxidos que dan as que non poden deixar de queimarse no agoardente, quedando asi purificadas.
E cando este brebaxe baixe polas nosas gorxas, quedaremos libres dos males da nosa ialma e de todo embruxamento.
Forzas do ar, terra, mar e lume, a vos fago esta chamada: si e verdade que tendes mais poder que a humana xente, eiqui e agora, facede cos espritos dos amigos que estan fora, participen con nos desta queimada.
