While pulpo can be prepared in many different ways, as I will soon describe, my pulpo came grilled and smothered in aioli sauce. You might have heard of aioli sauce before. In fact, in the US, we often eat it with French fries! I was very surprised to discover that aioli was actually invented here in Catalunya. the word itself means “garlic and oil” in Catalan. So, with the grilled octopus and the aioli, my dish was a great example of local cuisine!
You might be surprised, but I absolutely loved the octopus dish! It was chewy, like squid, and very flavorful, like any seafood. In fact, the dish really reminded me of the squid that my grandma cooks for my family. Even if you don’t like seafood, I would recommend trying octopus if you get the chance!
In Spain, octopus can come prepared a number of different ways, but the most common ways are grilled or fried. The octopus I tried was grilled, which is called pulpo a la plancha (octopus on the grill). This is my favorite way to eat octopus, because it really lets the flavor of the octopus stand out.
Pulpo is also delicious fried as well! When it is fried, it reminds me a lot of calamari, or squid. You can try some calamari for yourself at some restaurants in Tualatin! Both fried calamari and fried pulpo have a similar taste and texture – they are both breaded with a chewy interior.
Like any other meat, pulpo can come with a number of sides. As you can see, the pulpo I tried came with pureed potatoes and vegetables, but I’ve also had pulpo with hummus.
