Lúa Galega

A Taste of Galicia: Lúa Galega

Lúa Galega, a cherished star of traditional Galician cuisine, brings the rustic flavors of Spain’s northwest coast to your table. Often prepared for special occasions, this comforting dish is renowned for its simplicity, allowing the natural flavors of Galicia’s abundant produce to shine. The name 'Lúa Galega' pays homage to the moonlit nights by the Atlantic Ocean, which inspire its warmth and heartiness.

Brief History

The roots of Lúa Galega stretch deep into Galicia's rich culinary history. Galicia, flanked by the Atlantic Ocean, has always been a region abundantly supplied with seafood, fresh produce, and high-quality meats. This particular dish reflects the region’s agrarian heritage, showcasing the freshness of farm-grown veggies and home-reared chicken. Traditionally, it was a communal dish, bringing family and friends together to enjoy the bounty of the land.

Ingredients

• Chicken - 1 whole, approximately 1.5kg, cut into pieces
• Potatoes - 500g, peeled and diced
• Spanish Paprika - 1 tablespoon
• Olive Oil - 4 tablespoons
• Onion - 1 large, finely chopped
• Garlic - 4 cloves, minced
• Bay Leaves - 2
• White Wine - 150ml
• Red Bell Pepper - 1 large, sliced
• Green Bell Pepper - 1 large, sliced
• Tomatoes - 2 large, grated
• Chicken Stock - 250ml
• Parsley - 1 bunch, finely chopped
• Salt and Pepper to taste

Preparation

Step 1: Marinate the Chicken

Begin by placing the chicken pieces in a large bowl. Add salt, pepper, and the Spanish paprika. Drizzle with 2 tablespoons of olive oil and toss until the chicken is thoroughly coated. Cover and refrigerate for 1 hour to let the flavors infuse.

Step 2: Prepare Other Ingredients

While the chicken marinates, prepare your potatoes, onion, red bell pepper, green bell pepper, and tomatoes. Make sure all vegetables are fresh and finely chopped. This ensures a harmonious blend of flavors in your dish.

Cooking Process

Step 1: Sauté the Vegetables

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion begins to turn translucent. Add the sliced red and green bell peppers and continue to sauté for another 5 minutes.

Step 2: Brown the Chicken

Add the marinated chicken pieces to the skillet. Cook until the chicken is browned on all sides. This will seal in the juices and deepen the flavor profile of the dish.

Step 3: Simmer with Wine and Stock

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. This layer of flavor is essential for the dish’s depth and complexity. Add the grated tomatoes, bay leaves, and chicken stock. Stir well, ensuring all elements are combined.

Step 4: Add Potatoes

Add the diced potatoes to the skillet. Cover the pan and let it simmer gently for about 35 minutes or until the potatoes are tender and the chicken is cooked through. Use a cooking timer to ensure you achieve the perfect outcome.

How to Serve and Enjoy

Sprinkle the dish with fresh parsley before serving. Its vibrant color and fresh aroma provide the perfect finishing touch. Lúa Galega pairs wonderfully with a side of crusty bread, ideal for soaking up the rich, savory sauce. For a true Galician experience, enjoy it with a glass of Albariño, a crisp white wine from the region, which complements the dish’s flavors beautifully. Gather your loved ones around, put on some traditional Galician folk music, and enjoy the warmth and hospitality that this dish promises to bring to your dinner table.