Zone Torrevieja - Vega Baja Servicios Vive Zone Adra y Roquetas de Mar Albacete Alicante Archena Barcelona Benidorm - Marina Baixa Cartagena - Mar Menor Granada Los Alcazares Madrid Motril Murcia Sevilla Tenerife Torrevieja - Vega Baja Valencia Zaragoza |
| RESTAURANTS![]() LOCAL RECIPES![]() 19 APRIL 2024
PULPO SECO A LA MANERA TORREVEJENSE
INGREDIENTS
PREPARATION
The dried octopus is a simple Mediterranean product of survival brought by Phoenician sailors to the Spanish coast, where it has been perpetuated over the centuries as a typical food for fishermen.
Drying process: clean thoroughly the octopus and cut the legs and body in half so that the interior part is exposed. Hang it from a branch, horizontal stick or rope, and widen the legs with canes. To improve drying, place it in a ventilated and sunny area. Only dry the octopus in the sun during the first hours.
Ideally, the octopus should be slightly roasted using the flames of the stove, and then grill for 3 or 4 minutes, turning every now and then until the interior part also gets cooked. Season with oil when it is ready.
Traditionally, people from Torrevieja dried the octopus in their own yards and they were usually big octopuses. Nowadays, few people carry out this drying process. However, in some places, such as the street market that takes place in Torrevieja every Friday, legs of dried octopus can be bought.
|
Any wrong information?  | |
DINING AREAS
CUISINE
LOCAL RECIPES
