SPANISH OCTOPUS FULL

See more about the Best of Spain, including Spain's best things to do, festivals to experience, cities and see and regions to visit. The grilled version is harder to find, easier for octopus novices to try (less slimey) and, in my opinion, a lot nicer! Though Galicia is most famous for the gallego version of the dish, this is actually the most popular way of eating it throughout Spain. The addition of potato is optional, though when potato and vegetables are added it is normally grilled on a hot plate and called pulpo a la plancha or pulpo a la parilla. Pulpo a la Gallega is the same thing as Pulpo a la Feria (or Pulpo á Feira in Galician). Octopus actually has two textures - the inner muscle is slightly chewy, while the exterior (where the suckers are) is very slippery. The flavor is subtle and inoffensive but the texture might put some people off. The octopus is boiled and then garnished with paprika, rock salt, and olive oil. Pulpo a la Gallega (Galician octopus) is Galicia's signature dish.

SPANISH OCTOPUS FULL

Guide to Eating and Drinking in Spain Breakfast, lunch, tapas, when to eat, paying the bill, and whether to tip - get the full lowdown.What You Should Be Eating in Spain: City by City.The nearest airports to Segovia and Salamanca are Madrid and Valladolid. There is also a great bar in nearby Salamanca (called 'Don Cochinillo', appropriately) on c/Van Dyck (on the western end, near the cinemas) where a glass of wine and a piece of excellent Cochinillo will set you back under 3€. El Botin is the world's oldest restaurant, a favorite of Ernest Hemingway, and it features in my list of the 13 Best Madrid Restaurants That Won't Break the Bank. Find out what is Segovia's No.1 Must-See SightĪlternatively, El Botin restaurant in Madrid is a popular place to try the dish.Its fatty outside is crisp and perfect for those who like pork rind, while its meat is tender and juicy.

Spanish octopus