Galician Octopus

The octopus is considered a part of everyday cuisine in Europe and the Mediterranean. In America, unfortunately, it hasn't quite caught on.

Last night I cooked baby octopus. I used a recipe for Pulpo a la Gallega, Galician Style Octopus, from a Spanish cookbook called "Spanish Home Cooking" by Miriam Kelen.

The octopus turned out soft and tender, but it also had a very strong fishy taste. I'd suggest serving this as an appetizer instead of the main course because of its strong flavor. You can see the full recipe on Momentous Occasions by Natasha.