Pulpo a la feria is a traditional dish of Galicia, the region in the northwest corner of Spain known for its seafood that I recently visited.
The octopus is boiled, then cut into pieces with a scissor. Texture is key; mushy pulpo sucks. The only seasonings needed are a drizzle of olive oil, sea salt and paprika.
Friday, May 14, 2010
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment