Castro Caldelas's Scallop Empanada

The Flavors of Galicia Amid Mountains, Vineyards, and Tradition

Castro Caldelas, one of the most iconic towns in the Ribeira Sacra, stands amid a breathtaking landscape of mountains, forests, and vineyards that slope down toward the canyons of the Sil River. Its imposing castle, cobblestone streets, and rich culinary tradition make this historic town one of the great cultural landmarks of inland Galicia.

Although the town is known for the famous Bica de Castro Caldelas, its cuisine goes far beyond pastries. Among the most prized dishes during the summer months is the scallop empanada, a recipe deeply rooted in Galician cuisine that combines the richness of seafood with traditional know-how passed down from generation to generation.

Served cold or warm, the empanada is a favorite dish to share at family gatherings, pilgrimages, and outdoor events.

The empanada has been part of Galician culinary identity for centuries. Its origins date back to ancient methods of preserving and transporting food, which made it possible to have complete meals during long workdays or journeys.

Although Castro Caldelas is located in the interior of Galicia, historic trade routes facilitated the arrival of fish and shellfish from the coast. Among these, scallops have earned a special place in traditional recipes thanks to their delicate flavor and their excellent suitability for empanada fillings.

The combination of handmade dough and a filling made with seafood has made this recipe one of the great classics of Galician cuisine.

The cuisine of Castro Caldelas reflects Galicia’s gastronomic diversity. Agricultural products, wines from the Ribeira Sacra, high-quality meats, and seafood come together in a culinary tradition that has successfully preserved its traditional roots.

During the summer, empanadas take center stage due to their versatility and ease of sharing. They are a common sight at local festivals, outings, and family gatherings, forming part of everyday culinary culture.

The scallop empanada stands out in particular for its balance between simplicity and elegance.

The traditional recipe is usually made with:

• Scallops

• Onion

• Red bell pepper

• Green bell pepper

• Tomato

• Olive oil

• Wheat flour

• Water

• Yeast

• Salt

In some versions, sweet paprika is added to give the sofrito more depth.

Preparation begins by slowly sautéing onions, tomatoes, and bell peppers—the essential base for many Galician empanadas.

Once ready, the scallops are added so they absorb all the flavors without losing their delicate texture.

At the same time, a handmade dough is prepared and carefully rolled out before the filling is added. After covering it with a second layer of dough, the empanada is baked until the surface is golden and crispy.

The result is a juicy, aromatic dish that’s perfect for enjoying either hot or cold.

The scallop empanada represents the capacity of Galician gastronomy