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