The octopus is one of the most recognizable inhabitants of the sea in the Canary archipelago, perhaps because of that curiosity that leads it to approach the shore itself and makes it an accomplice to shellfishing, although sometimes it falls victim to its own shyness and castles itself in the bottom of the caves, although it is sometimes visible while driving over the sandy bottoms.

Many are the traditional popular presentations and the autonomous communities of our country where the octopus is the protagonist, from “pulpo a la gallega” or “pulpo a feira”, to “salpicon de pulpo” but each teacher has his recipe and the octopus works well standing at all.

Another of the formulas rooted in the Canary Islands, more widespread in the Eastern Islands, is the “fried octopus”, which is cooked in abundant oil and consumed well-fried, as well as the “grilled octopus“, a delicacy when its texture and aromas with a delicate paprika oil, a little touch of green mojo and, as a garnish, some sweet potato slices, in some specialized restaurants, embroider it.

Another very popular alternative, where meat is exchanged for octopus is that of an “old octopus clothing”, a dish where the cephalopod shares the limelight with chickpeas and frying, a circumstance that does not occur instead when we talk about octopus carpaccio, where It becomes the star of the dish and is a delight to the palate.

Waiter, an octopus!


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