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Charred Spanish Octopus

4.4

$38.00

Charred Spanish
Octopus

Octopus is a very common food in Spanish culture. In the Spanish region of Galicia, polbo á feira (market fair-style octopus) is a local delicacy.

This dish is prepared by first boiling the octopus inside a copper cauldron. Before boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, while being held by its head—this is meant to curl the tips of the tentacles. The tentacles are preferred over the head, which sometimes is discarded.

Ingredients

Cannellini Beans
Chorizo
Castelvetrano Olives
Bagna Cauda Sauce

Nutrition facts

453

Calories
39g

Fat
13g

Carbs
13g

Protein

food alergy facts

Octopus is a very common food in Spanish culture. In the Spanish region of Galicia, polbo á feira (market fair-style octopus) is a local delicacy.

This dish is prepared by first boiling the octopus inside a copper cauldron. Before boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, while being held by its head—this is meant to curl the tips of the tentacles. The tentacles are preferred over the head, which sometimes is discarded.

Charred Spanish Octopus

$38.00

Charred Spanish
Octopus

Octopus is a very common food in Spanish culture. In the Spanish region of Galicia, polbo á feira (market fair-style octopus) is a local delicacy.

This dish is prepared by first boiling the octopus inside a copper cauldron. Before boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, while being held by its head—this is meant to curl the tips of the tentacles. The tentacles are preferred over the head, which sometimes is discarded.

Ingredients

Cannellini Beans
Chorizo
Castelvetrano Olives
Bagna Cauda Sauce

Nutrition facts

453

Calories
39g

Fat
13g

Carbs
13g

Protein

food alergy facts

Octopus is a very common food in Spanish culture. In the Spanish region of Galicia, polbo á feira (market fair-style octopus) is a local delicacy.

This dish is prepared by first boiling the octopus inside a copper cauldron. Before boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, while being held by its head—this is meant to curl the tips of the tentacles. The tentacles are preferred over the head, which sometimes is discarded.

Comments

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Charred Spanish Octopus

$38.00

Charred Spanish
Octopus

Ingredients

Nutrition facts

453

39g

13g

13g

food alergy facts

Charred Spanish Octopus

$38.00

Charred Spanish
Octopus

Ingredients

Nutrition facts

453

39g

13g

13g

food alergy facts