In cooking, al dente describes pasta that is cooked to be firm to the bite.
A cauldron (or caldron) is a large metal pot (kettle) for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
Galician (galego) is an Indo-European language of the Western Ibero-Romance branch.
Galicians (galegos, gallegos) are a national, cultural and ethnic group whose historic homeland is Galicia, in the north-west of the Iberian Peninsula.
This is a list of notable seafood dishes.
Lugo is a city in northwestern Spain in the autonomous community of Galicia.
The octopus (or ~) is a soft-bodied, eight-armed mollusc of the order Octopoda.
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch.
Ourense (Orense) is a city in northwestern Spain, the capital of the province of the same name in Galicia.
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
Red wine is a type of wine made from dark-colored (black) grape varieties.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called "hjell" in Norway) on the foreshore.