Anything and everything may be found inside this pie. One of the empanadas's main features is its smooth, light pastry, especially in the coastal areas. The compango is always saffrony with oil, pepper and plenty of onion. To speak of fish and sea-food in Galicia may be a commonplace, but it is worth a reference. With regard to seafood, shrimp makes a delicious appetizer, as do squid, cuttlefish, served fried or in their own ink, and crab.
Barnacles gather the quintessence of all the sea flavours.
Others are eaten raw, like the fine cockle and its oyster. Another group of seafood which make delicious dishes include the spider crab and its three flavours, sping lobster, lobster, king prawns, scallops and cockles, in their uncountable variety of sauces, along with the nourishing and accessible mussel. Among the freshwater fish, trout, salmon, eels and young eels, shad, reos and lampreys are extremely tasty. Wine is produced throughout Galicia, although especially in the southern half. A quick survey brings our attention to the five main controlled appellations, Monterrey, R as Baixas, Ribeira Sacra, Ribeiro and Valdeorras .