GalicianSauce

The classic sauce of Galicia, salsa gallega, built from sweet paprika, olive oil, onion, and a little white wine into something earthy and faintly smoky. It is the traditional dressing for the region's shellfish, scallops, zamburinas, cockles, octopus, where the paprika clings to the meat and the oil pools underneath. Whether a tin says salsa gallega or a la gallega, it is this same paprika-and-oil Galician treatment. A tin in this sauce is already a small Galician dish, best with bread to catch what the shellfish leaves behind.