Say “Galicia” and you are already dreaming of tasting fish, seafood, empanada pie, pork and turnip tops, albariño wine, coffee liquor and, of course, octopus – pulpo. Octopus is a classic part of Galician cuisine. The best known recipe is called pulpo á feira but that's not the only one, as you'll be able to find out next time you escape to Vigo:
PULPO Á FEIRA: Pulpo par excellence: served on a wooden platter, seasoned with salt, oil and paprika. The recipe is simple, but nobody quite gets the flavour you find at a fiesta, fair or Galician tapas bar. The secret is surely in the quantities that simmer together.
PULPO A LA BRASA: For a few years now, the bars and restaurants in Galicia have successfully included a new way of preparing octopus: on the hotplate or chargrill, cut into fine slices after having been boiled.
CALDEIRADA DE PULPO: In the Rías Baixas area octopus is eaten in what is called a caldeirada, a typical way of preparing fish throughout Galicia. Potatoes seasoned with an ajada - a fry up of oil, garlic, onion and paprika – are added to the boiled octopus.
PULPO CÍES STYLE: On the Cies Islands you can try octopus in a different way - “Island Style”, a traditional recipe that the families who used to live on the islands have passed down from generation to generation. It is prepared in a similar way to a caldeirada but red and green peppers are used instead of garlic.
EMPANADA DE PULPO: Octopus is also present in the traditional Galician flat pie or empanada. The “zaragallada” is a fried filling of onion and red and green peppers that the octopus is sautéd in before being placed in the pastry so that it becomes impregnated with the flavour.
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