On my last visit to the brewery Blueat the table chatting with LouisHe told me it was one of the best places he had tried. octopus in Galician was in Narcea Grocery Storeinside Santa Pola (Doctor Fleming, 4. Phone 966 69 08 29) and that he actually went from time to time. However, it is not only the octopus that “shines” in this facility opened by Asturias. Antonio Monteserin A natural and traditional cuisine that respects the quality of a premium product and raw materials makes Narcea a landmark in the region.
His secret for Antonio octopus in Galician is to buy well, “otherwise there is nothing to do,” he explains. To do this, first defrost and wash thoroughly. It is then thrown into boiling water three times and removed until it becomes like a ball. Then it is boiled in salted water for an hour until it reaches the appropriate consistency. It is taken out and placed on a bowl or jug to cool while retaining its shape and point. Then it is cut into slices and placed on the base of “cachelos” potatoes boiled with salt. Antonio then pours two pieces of cayenne pepper and a scoop of sweet, coarse salt, olive oil, and microwave.
The result is a Galician-style octopus. taste and texture, juicy. Not too hard and not too soft. Luis was right, one of the best I’ve tried.
Fresh seafood is another of their specialties. This Red shrimp from Santa Pola bay It is always a good choice. Antonio has no secret here either. “Buy it from the port right next to the boat, grill it over coarse salt over high heat, and don’t let it cook too much to appreciate its flavor and freshness,” she explains. we are talking about excellent product this needs no more fuss.
Another almost mandatory dish in Narcea asturian fabada. Antonio uses all the materials brought from Asturias. bean It is supplied directly to him by a cousin who raised them. For detailing they put all the ingredients to cook. slow fire for about three hours and from time to time they “scare” them with a “drag” of cold water to stop cooking and thus make the beans softer. Chorizo and blood sausages are added in the last hour so they don’t overcook. Antonio also explains that for them to get really good and stay thick, the ideal is to carry them from one day to the next. When I got one intense aroma of originality. Tasty and strong, with whole seeds but creamy inside. That’s when I thought of my friend baldoAsturian pro, so I called him and he told me he knows Narcea very well and this is a place “worthy of the Virgin of Covadonga”.
Finally, both meats Like fish they are also worth it with product quality as the common denominator. Entertainment!