A Note From Caitlin Gunther
The first time I tried "pulpo gallego" was at a food fair in Galicia, the northwest corner of Spain. I watched as a fresh caught octopus was submerged into a boiling vat of water three times (to "shock" the meat so that it's tender), chopped coarsely and served on a wooden tray with finishing touches of olive oil, crunchy salt and paprika. Washed down with a cup of cold white Albariño wine, it was simple, delicious and immediately became one of my favorite Spanish dishes. The members of our feedfeed community are clearly fans of the pulpo too. This month's feed features our favorite pulpo posts, from the classic "pulpo gallego" to some fresh, creative remakes. Buen provecho!