Paloma A La Gallega (galician Style Pigeon)

Paloma a la Gallega, or Galician Style Pigeon, is a traditional dish from the Galicia region of Spain. This recipe features tender pigeon meat seasoned with traditional Galician flavors, creating a delicious and hearty meal.

Paloma A La Gallega (galician Style Pigeon)

Ingredients

  • 2 whole pigeons, cleaned and gutted
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 1 teaspoon sweet paprika
  • 1/2 cup white wine
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the olive oil in a large pot over medium heat.
  2. Sear the pigeons on all sides until golden brown, then remove from the pot and set aside.
  3. Add the chopped onion, garlic, and bay leaves to the pot, and sauté until the onion is translucent.
  4. Stir in the sweet paprika and cook for 1-2 minutes to release its flavors.
  5. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  6. Return the pigeons to the pot, season with salt and pepper, cover, and simmer for 45-50 minutes until the meat is tender.
  7. Once cooked, remove the pigeons from the pot and let them rest for a few minutes before serving.
  8. Slice the pigeons and serve with the onion and wine sauce.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Paloma a la Gallega with crusty bread and a side salad for a complete meal.

Tips & tricks

For a richer flavor, you can marinate the pigeons in the wine and spices for a few hours before cooking.

Cost

$20