Magnificent specimens of male octopus People from Costa da Morte are waiting their turn in the freezer rooms of the Retiro da Costiña restaurant in Santa Comba (A Coruña), under the skillful hand of chef Manuel Costiña, who waited patiently for three months before bringing this sea delicacy to the kitchen. Make sure that the muscle fibers of the cephalopod are completely torn and Obtain a softened product for traditional baking giving up the water and the salt and pepper of the classics pulpo a feira (octopus at the fair) or Galician style octopus served with kashelos.
“I buy octopus from Portocubelo,” the three-year-old says as he examines a two-kilogram specimen that will make a delicious snack. Garatuxa (Caressing) to open your tasting menu Starts delicately and smoothly Baked Coristanco potatoes.
In the octopus breeding and breeding sanctuary, Chef Manuel Costiña of Costa da Morte selects the best-fed specimens with crabs and shrimps from the brave and cold Atlantic, a biosphere reserve filled with algae, fish and shellfish.
However, Why does Costiña prefer men to women? “The ability of females to lay eggs and care for them is a matter of quality they often do not eat and their tissues become chewy”, He proves this in the kitchen of his family restaurant, which annually reaffirms the Michelin star it received in 2008.
Galician octopus recipe
In a hot, shallow pot, Costiña introduces the defrosted octopus, clean and with its tentacles revised. “It’s time to cover the pot, turn the heat to medium, and wait about 50 minutes for the two-pound piece to release its own gelatinous juice,” he adds. After cooking in its own juice It secretes a reddish fluid full of collagen, “a delicious broth that can be used for other preparations.” Continue before coating the cut crispy tentacles with their own juices and salicornia. The octopus should be soft but firm. If you want to make it Feira or Galician style, just add coarse salt, red pepper and extra virgin olive oil.
“You don’t need anything else,” Costiña says as he examines other appetizers he serves in the restaurant’s back room. a ‘steak tartare’ from kashena cow matured in seawater; Santoña anchovy and warm Cobransosa oil; egg yolk pastry with truffles and goose and eel pasta.