{"id":1186,"date":"2026-02-23T06:30:04","date_gmt":"2026-02-23T06:30:04","guid":{"rendered":"https:\/\/rtvgastro.es\/?p=1186"},"modified":"2026-03-11T07:01:01","modified_gmt":"2026-03-11T07:01:01","slug":"golayos","status":"publish","type":"post","link":"https:\/\/rtvgastro.es\/en\/golayos\/","title":{"rendered":"Golayos: Sabores de anta\u00f1o"},"content":{"rendered":"<ul class=\"wp-block-list\">\n<li class=\"has-secondary-color has-text-color has-link-color wp-elements-e62bfe40aa8fdbb0013e8e4094721803\" style=\"font-size:clamp(0.875rem, 0.875rem + ((1vw - 0.2rem) * 0.042), 0.9rem);\">Redacci\u00f3n<\/li>\n<\/ul>\n\n\n\n<p>Hace a\u00f1os que se han quedado en el olvido y hoy su presencia en las casas es meramente anecd\u00f3tica. A\u00fan se pueden encontrar sec\u00e1ndose en algunos de los corredores de las casas de Cuideiru. Anta\u00f1o era costumbre su uso en todos los puertos pesquero del litoral asturiano. De esta manera recib\u00eda distintos nombres, en Llastres golayos y en Cuideiru curadillo.<\/p>\n\n\n\n<p>Se preparaban con distintas clases de peque\u00f1os escualos de nuestro litoral, como la lija o el ri\u00f1\u00f3n. Se curaban al aire con un palo que ayudaba a que se mantuvieran abiertos y se secaran mejor, tambi\u00e9n se cubr\u00edan con una especie de mosquitera para evitar que los picara la mosca y depositara sus huevos en ellos ech\u00e1ndolos a perder. Eran el recurso alimentario de los pescadores y familia en los d\u00edas de galerna, se les conoc\u00eda popularmente como \u201cel jam\u00f3n\u201d del invierno. Se consum\u00edan de diferentes maneras, con todo, patatas, legumbres, solos.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"1024\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos-600x1024.jpg\" alt=\"Los golayos, una propuesta marinera asturiana casi desaparecida\" class=\"wp-image-1211\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos-600x1024.jpg 600w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos-176x300.jpg 176w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos-768x1311.jpg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos-900x1536.jpg 900w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos-7x12.jpg 7w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos.jpg 1183w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Golayo en seco<\/figcaption><\/figure>\n\n\n\n<p>\u00a0La receta que os ofrecemos fue preparada hace unos a\u00f1os en Llastres, por gentileza de Prim\u00f3n, parroquiano muy conocido en el pueblo y que no ten\u00eda problema en ense\u00f1ar a trabajarlos.<\/p>\n\n\n\n<p>Se pelan, se trocean y se ponen a remojar en agua fr\u00eda con unas c\u00e1scaras de lim\u00f3n, el tiempo puede variar, dependiendo del tama\u00f1o y de la cantidad, pero con unas cuatro o seis horas en nevera puede ser suficiente. A continuaci\u00f3n, podemos proceder a su cocinado, esto es blanquearlos en agua. Despu\u00e9s los guisamos o fre\u00edmos al gusto.<\/p>\n\n\n\n<p>Una forma interesante es con el guiso tradicional de \u201cles ll\u00e1mpares\u201d, las lapas en castellano.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"685\" height=\"1024\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1-685x1024.jpg\" alt=\"Golayos en seco antes de la receta con fabes de la granja\" class=\"wp-image-1217\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1-685x1024.jpg 685w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1-201x300.jpg 201w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1-768x1149.jpg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1-1027x1536.jpg 1027w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1-8x12.jpg 8w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos1.jpg 1263w\" sizes=\"auto, (max-width: 685px) 100vw, 685px\" \/><figcaption class=\"wp-element-caption\">Los Golayos antes de su elaboraci\u00f3n<\/figcaption><\/figure>\n\n\n\n<p>Es un guiso a base de cebolla picada en brunoise y muy pochada a la que le agregamos chorizo sin piel y jam\u00f3n muy picadito, tras sofre\u00edr un poco lo mojamos con sidra natural y dejamos reducimos. Rectificamos de sal y ponemos en esa salsa los golayos, guis\u00e1ndolos un poco. \u00a0<\/p>\n\n\n\n<p>Estofamos \u201cunes fabes\u201d, alubias blancas asturianas de la granja, y cuando est\u00e9n a punto, le incorporamos el guiso de golayos a la sidra. Despu\u00e9s emplatamos. Se puede servir caldoso o no, eso al gusto. Es un plato perdido que merece la pena recordar. Recuperar est\u00e1 dif\u00edcil.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"946\" height=\"1024\" data-id=\"1222\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-946x1024.jpg\" alt=\"Emplatado de Golayos receta con fabes de la granja\" class=\"wp-image-1222\" style=\"border-top-left-radius:20px;border-top-right-radius:20px;border-bottom-left-radius:20px;border-bottom-right-radius:20px\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-946x1024.jpg 946w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-277x300.jpg 277w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-768x832.jpg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-11x12.jpg 11w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2.jpg 1306w\" sizes=\"auto, (max-width: 946px) 100vw, 946px\" \/><figcaption class=\"wp-element-caption\">Emplatado de la receta de Golayos<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p class=\"has-secondary-color has-text-color has-link-color wp-elements-35c0e8bc47c314a802c26bbb3d9f38fb\" style=\"font-size:0.8rem\"><\/p>\n\n\n\n<div class=\"wp-block-group alignfull is-style-ext-preset--group--natural-1--section has-background-background-color has-background has-global-padding is-layout-constrained wp-container-core-group-is-layout-e955bbaf wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--section--2\" style=\"margin-top:0;margin-bottom:0;padding-top:var(--wp--preset--spacing--70);padding-bottom:var(--wp--preset--spacing--70)\">\n<div class=\"wp-block-query alignwide is-layout-flow wp-block-query-is-layout-flow\"><ul class=\"columns-3 wp-block-post-template is-layout-grid wp-container-core-post-template-is-layout-10753265 wp-block-post-template-is-layout-grid\"><li class=\"wp-block-post post-5258 post type-post status-publish format-standard has-post-thumbnail hentry category-biblioteca category-noticias category-recetas tag-gastromia tag-libros tag-recetas\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--3\"><figure style=\"aspect-ratio:4\/3;\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1250\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/en-un-plis-plas.jpeg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"es un plis plas, 100 recetas especial ni\u00f1os de Larousse Editorial\" style=\"width:100%;height:100%;object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/en-un-plis-plas.jpeg 1000w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/en-un-plis-plas-240x300.jpeg 240w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/en-un-plis-plas-819x1024.jpeg 819w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/en-un-plis-plas-768x960.jpeg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/en-un-plis-plas-10x12.jpeg 10w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e0082cf6 wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/biblioteca\/\" rel=\"tag\">Biblioteca<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/noticias\/\" rel=\"tag\">Noticias<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/recetas\/\" rel=\"tag\">Recetas<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px); margin-top:8px;margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/en-un-plis-plas-100-recetas-especial-ninos\/\" target=\"_self\" >En un plis plas. 100 recetas especial ni\u00f1os<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">B\u00e1rbara Rodr\u00edguez Hay libros de cocina que se leen con hambre y otros que se&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><li class=\"wp-block-post post-5193 post type-post status-publish format-standard has-post-thumbnail hentry category-noticias category-vinos tag-gastronomia-2 tag-jerez tag-vinos\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--4\"><figure style=\"aspect-ratio:4\/3;\" class=\"wp-block-post-featured-image\"><img decoding=\"async\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/745A1233.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"La XII Copa Jerez ya tiene finalistas en Espa\u00f1a. Los equipos de chef y sumiller procedentes de Aleia** (Barcelona), Monastrell* (Alicante) y Ren\u00e9 (M\u00e1laga)\" style=\"width:100%;height:100%;object-fit:cover;\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e0082cf6 wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/noticias\/\" rel=\"tag\">Noticias<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/vinos\/\" rel=\"tag\">Vinos<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px); margin-top:8px;margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/final-nacional-de-la-xii-copa-jerez\/\" target=\"_self\" >Final Nacional de la XII Copa Jerez<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">Redacci\u00f3n La XII Copa Jerez ya tiene finalistas en Espa\u00f1a. Los equipos de chef y&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><li class=\"wp-block-post post-4766 post type-post status-publish format-standard has-post-thumbnail hentry category-biblioteca category-noticias tag-gastromia tag-libros tag-nutricion\">\n\n<div class=\"wp-block-group is-style-ext-preset--group--natural-1--item-card-1--align-start has-global-padding is-layout-constrained wp-block-group-is-layout-constrained is-style-ext-preset--group--natural-1--item-card-1--align-start--5\"><figure style=\"aspect-ratio:4\/3;\" class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1484\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/inteligencia-nutricional.jpeg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"inteligencia nutricional libro publicado por Larousse\" style=\"width:100%;height:100%;object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/inteligencia-nutricional.jpeg 1000w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/inteligencia-nutricional-202x300.jpeg 202w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/inteligencia-nutricional-690x1024.jpeg 690w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/inteligencia-nutricional-768x1140.jpeg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/06\/inteligencia-nutricional-8x12.jpeg 8w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n<div class=\"wp-block-group is-style-default has-global-padding is-layout-constrained wp-container-core-group-is-layout-e0082cf6 wp-block-group-is-layout-constrained\"><div style=\"font-size:14px;font-style:normal;font-weight:600\" class=\"taxonomy-category wp-block-post-terms\"><a href=\"https:\/\/rtvgastro.es\/en\/category\/biblioteca\/\" rel=\"tag\">Biblioteca<\/a><span class=\"wp-block-post-terms__separator\">, <\/span><a href=\"https:\/\/rtvgastro.es\/en\/category\/noticias\/\" rel=\"tag\">Noticias<\/a><\/div>\n\n<h2 style=\"font-size:clamp(15.747px, 0.984rem + ((1vw - 3.2px) * 0.86), 24px); margin-top:8px;margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-title\"><a href=\"https:\/\/rtvgastro.es\/en\/inteligencia-nutricional-el-libro-que-desmonta-el-ruido-para-devolverle-el-sentido-comun-a-la-alimentacion\/\" target=\"_self\" >Inteligencia Nutricional: el libro que desmonta el ruido para devolverle el sentido com\u00fan a la alimentaci\u00f3n<\/a><\/h2>\n\n<div style=\"margin-top:var(--wp--preset--spacing--20);margin-bottom:var(--wp--preset--spacing--20);\" class=\"wp-block-post-excerpt has-small-font-size\"><p class=\"wp-block-post-excerpt__excerpt\">B\u00e1rbara Rodr\u00edguez En los \u00faltimos a\u00f1os hemos asistido a un fen\u00f3meno curioso. Nunca hab\u00edamos tenido&hellip; <\/p><\/div><\/div>\n<\/div>\n\n<\/li><\/ul><\/div>\n\n\n\n<div class=\"wp-block-buttons alignwide is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-ext-preset--button--natural-1--button-1 is-style-ext-preset--button--natural-1--button-1--6\"><a class=\"wp-block-button__link wp-element-button\" href=\"#extendify-blog\">Ver todo<\/a><\/div>\n<\/div>\n<\/div>\n\n\n<figure class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1306\" height=\"1414\" src=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"golayos con fabes de la granja\" style=\"object-fit:cover;\" srcset=\"https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2.jpg 1306w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-277x300.jpg 277w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-946x1024.jpg 946w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-768x832.jpg 768w, https:\/\/rtvgastro.es\/wp-content\/uploads\/2026\/02\/golayos2-11x12.jpg 11w\" sizes=\"auto, (max-width: 1306px) 100vw, 1306px\" \/><\/figure>\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Hace a\u00f1os que se han quedado en el olvido y hoy su presencia en las casas es meramente anecd\u00f3tica. A\u00fan se pueden encontrar sec\u00e1ndose en algunos de los corredores de las casas de Cuideiru. Anta\u00f1o era costumbre su uso en todos los puertos pesquero del litoral asturiano. De esta manera recib\u00eda distintos nombres, en Llastres [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[13],"tags":[27,29,46,45],"class_list":["post-1186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-cocina","tag-gastronomia","tag-golayos","tag-receta-de-pescado"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"Redacci\u00f3n Hace a\u00f1os que se han quedado en el olvido y hoy su presencia en las casas es meramente anecd\u00f3tica. 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