Tender, indulgent texture. Sear on the barbecue, dress with paprika and oil.
Galicia is justly famed for its octopus cooks (pulpeiros) and its archetypal recipes “pulpo a la Gallega” and “pulpo a la Feria” which rely on the quality of the raw materials, the best of which, like this octopus, come from the coast of Morocco.
These tentacles are steamed in their own juices and are tender, versatile and flavoursome. Use cold in salads, heat through in their liquid or brown them quickly on the BBQ for stunning results.
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