Oca A La Gallega (galician Style Goose)
Oca a la Gallega, or Galician Style Goose, is a traditional dish from the Galicia region of Spain. This recipe features tender goose meat seasoned with simple yet flavorful ingredients, making it a delicious and hearty meal.
Ingredients
- 1 whole goose, about 4-5 pounds
- 1 tablespoon sea salt
- 1 teaspoon sweet paprika
- 4-5 large potatoes, peeled and sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 bay leaves
Instructions
- Rinse the goose and pat dry. Rub the sea salt and sweet paprika all over the goose, including inside the cavity.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the seasoned goose to the pot and brown on all sides, about 10 minutes.
- Add enough water to the pot to cover the goose. Add the bay leaves, cover, and simmer for 1.5-2 hours, or until the goose is tender.
- About 30 minutes before the goose is done, add the sliced potatoes to the pot and continue cooking until the potatoes are tender.
- Once the goose and potatoes are cooked, remove from the pot and let rest for a few minutes before slicing.
- Serve the Oca a la Gallega with the potatoes and drizzle with the cooking juices.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Tongs
Tools
Stovetop
Serving suggestions
Serve the Oca a la Gallega with a side of crusty bread and a green salad for a complete meal.
Tips & tricks
For extra flavor, you can add a splash of white wine to the cooking liquid for the goose.
Cost
$30