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According to several scientific experiments, its sense of direction is magnificent and it is capable of learning to then escape or more easily capture its prey. Essential for decades in any traditional restaurant worth its salt, its consumption is increasingly popular.

Everyone can maintain, in all fairness, that it is in their town where they best prepare the recipe. Write a review Rate this item: What is the best place to eat it?

A Cociña Galega

You already recently rated this item. Similar Items Related Subjects: Please enter the message. And that is difficult, in such a prolific gastronomy as the one found in this land. Your Web browser is not enabled for JavaScript. Linked Data More info about Linked Data. But what is the secret that makes it so irresistible?

Please enter your name. Your request to send this item has been completed. Privacy Ccocina Terms and Conditions. Cancel Forgot your password? Galician octopuses, scarce and precious, get their unmistakable taste from the varied diet they enjoy in the estuaries: Please create a new list with a new name; move some items to a new or existing list; or delete some items. The pulpeira has a hook used to take the octopus out of the boiler in which it was cooked -many are cooked at a time- and with a pair of scissors she cuts it onto the plate on which it will be eaten.

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There are, in any case, several places and dates that are fixed in the calendar of a good lover of octopus. Some features of WorldCat will not be available. Preview this alvro Preview this item.

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Reviews User-contributed reviews Add a review and share your thoughts with other readers. Remember me on this computer. Your rating has been recorded. Your email address will not be published. When did Galicians begin to introduce octopus alvzro their diet?

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The E-mail Address es field is required. Once the octopus is cut, the pulpeira salts it with coarse salt, sprinkles it with paprika, and bathes it with olive oil. Find a copy in the library Finding libraries that hold this item You cocina gallega alvaro cunqueiro have already requested this xunqueiro. Citations are based on reference standards.


Please dunqueiro whether or not you want other users to be able to see on cocina gallega alvaro cunqueiro profile that this library is a favorite of yours. The name field is required. According to his writings, the octopus that was eaten in the past was basically boiled or cured in the ports where it was fished, mainly Muros, Mugardos, Bueu, Arousa… The cured preparation was essential to transport octopuses inland, to other Galicia towns or bordering communities.

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