Pulpo a la gallega

Introduction:

During my time in Spain, I’ve had the opportunity to try many different foods, including the country-wide favorite paella (a large rice dish), the yuletide treat turrón (Spanish nougat), and even an oddly-shaped Galician cheese called tetilla! However, the highlight of my culinary adventures has been a dish I was initially afraid to try: pulpo, or octopus!

What food did I try?:

I tried pulpo a la gallega, or octopus in the Galician style.

How did I feel when I tried it?:

My apartment in Spain is located above a local pulpería, a restaurant that specializes in serving pulpo. During my first week here, I decided to go downstairs and order the smallest portion I could. The dish is expensive, and even though I consider myself an adventurous eater, I was nervous that I wouldn’t like it. I expected the purplish tentacles to be chewy and fishy-tasting, but when I took my first bite, I was pleasantly surprised! The boiling process, if done correctly, makes the meat and skin so tender and soft that you barely have to chew at all, and the paprika on top ensures each bite is packed with delicious flavor! Needless to say, I ordered a second serving almost immediately!

How is the food prepared?:

This dish features boiled octopus, cut into slices and served with olive oil, coarse salt, and paprika, often on a wooden plate.

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