I’m realizing that when it comes to cooking different types of meat and fish, I’m not as adventurous as I’d like to think I am. Travel has made me even more connected to my food and has made me a more adventurous eater. I’m sure I ate my fill of goat meat all the while, not knowing what I was eating during my travels in East Africa. Those types of things happen in Africa. I recently tried snails in Marrakesh, Morocco thanks to the insistence of fellow tourists who likely saw the curiosity on my face while I did the ” I don’t want to try it” dance.
I tried them.
Had the texture of mushrooms and that’s all I could think of to gulp it down.
Now I can Check Snails of the list.
Spain allows plenty of opportunities to try new foods and different parts of an animal. It’s common to find rabbits at the grocery stores and pig ears and pig heads at local markets. I have yet to cook rabbit and I’m certainly not tempted to cook a pig ears, let alone try them but I’m fascinated by the variety of meats available. Despite being slightly grossed out, my curiosity often wins-Try anything once, right? Intrigued and appreciative of the fact that in Spain, you’re connected to your food.
So when a friend excitedly told me she was going to make pulpo, octopus, savory pie, I was eager to watch the process but didn’t want to be a hands-on assistant chef. Thankfully she’s more adventurous in the kitchen than me and wanted to do it all herself. I was happy to play photographer.
The adventure began at the grocery store.
What octopus to buy and how much do they weigh?
This one weighed under a 1kilo- under 2.2 pounds and cost less than 6.50 Euros. Not bad!
Time to rinse the octopus. I was happy not to touch Mr. Slimy…
How can you tell the gender of an octopus? Do you know?
Time to cook him but first he needs a full length photo!
So pretty, eh?
Nah, I say, looks strange. Like science fiction or something.
So pretty when it’s cooked. But even stranger looking, right?
I was happy I didn’t have to touch him.
And then it was time to cut him up in pieces!
And we wondered if he was overcooked. It’s tricky cooking an octopus because you have to get the timing right. Overcooked and it’s chewy.
And then the finished product. So delicious. And it was not chewy. Cooked just right. Because since I cook Octopus and eat it at restaurants all the time, I’m now the resident expert.
Nah. Just kidding.
Pulpo is very common throughout Spain with Pulpo a la Gallego being a popular dish from Galicia.
Are you adventurous in the kitchen? Have you recently tried cooking something a little different than your used to?
I’m curious, leave a comment below.