Every fall in October, Lugo has a massive festival that lasts for two weeks in honor of its patron saint, San Froilán, where the delicacy is fresh octopus. Of course I had to try it, many different times throughout the week.
Octopus!
I decided I would ignore the very visible suction cups on the sliced-up pieces of tentacles. Sometimes you just have to close your eyes and bite (dive) in!
It was freshly boiled and served with olive oil.
Octopus is very connected to Galician identity. Galicians are very costally-oriented and rely heavily on fresh sources of seafood--such as that of octopus. Here, whenever I go to the market on Tuesdays, I can always find new varieties of fresh fish. I've never been bold enough to buy a whole fresh octopus (they cost over 30 euro, which is quite expensive!) Although Lugo is not a coastal Galician town, its octopus roots run deep. The best places to eat octopus here are in as casetas, special restaurants devoted to making octopus dishes.
