Polbo Á Feira, Pulpo Estilo Feira (Spanish-Galician)
octopus, olive oil, salt
This dish is prepared by first boiling the octopus inside a copper cauldron. Before actually boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, held by its head. The objective of this operation is to curl the tips of the tentacles. The tentacles are preferred over the head, which sometimes is discarded. After the octopus has been boiled, it is trimmed with scissors, sprinkled with coarse salt and both sweet and spicy paprika …
Created Jan. 11, 2018 by: anika854
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by anika854 (0 ) Public: Users can add dishes
This traditional Spanish dishes are rich and delicious and will keep you satisfied for sure!