Pulpo a la Feira

7:32 AM

Pulpo a la Feira:

This is a very delicious dish with quite an interesting texture. I personally believe that it needs more flavor diversity, but I do enjoy the typical "sauce" combination of olive oil, paprika, and salt. Pulpo a la Feira is one of my favorite dishes here in Galicia, but I don't enjoy it when the octopus is very tough and hard to chew, or when the octopus is too soft and has a somewhat mushy feel. While it does have a unique and interesting texture, if not cooked the right way, the octopus can become too tough and not very appetizing. While definitely a bit terrifying at first, it is definitely worth a try if you visit the Galicia area. Face your fears and just take a bite! In many restaurants, the octopus is cut up smaller and appears much less intimidating. A not so fun tidbit that I've heard is that to ensure that the octopus does not become too touch, you must slam the octopus down on it's head until it dies. That is such a sad story and it almost makes me not ever want to eat octopus again, but I've also heard that putting in the octopus in the freezer can also result in an appealing texture. It sounds a little bit better than the more brutal death. A poor fate for the octopus, but I really love Pulpo a la Feira, as well as many other Galician people.


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