Pulperia Garnacha (octopus tavern)

This is the place to go for octopus or Pulpo.

I had Pulpo de La plancha, grilled with potato’s, olive oil, chives and Bierzo paprika

Different texture. It’s chewy if mishandled/overcooked. Done correctly, it’s sort of like a dense filet mignon?. There are two distinct layer: one thin on the surface maybe 2-3 mm which includes the suction cups. This is best lightly crisped. Below that a much thicker layer, circular around the axial axis of the tentacle.

You tenderize the inner layer by cutting pieces along a tangential axis, thinner slice = more tender, kind of like with corned beefLeggi altro