During a recent visit to the brewery Blueat, a conversation at the table with Louis revealed a strong appreciation for one of the area’s standouts. The octopus prepared in Galician style stood out in Narcea, a shop tucked into Santa Pola that carries a blend of traditional flavors and local produce. The place, opened by Asturias, has become a reference in the region thanks to Antonio Monteserin, who champions a natural, traditional cuisine that honors high-quality products and pristine ingredients.
Antonio’s secret for the Galician octopus is buying top-notch octopus and treating it with care. The process begins with thorough defrosting and washing. The octopus then undergoes a triple boil, a method that tightens the flesh and helps it hold its shape. After boiling, it rests in salted water for an hour to reach the ideal texture. Once cooled, the pieces are sliced and laid over a bed of cachelos, the salted potatoes boiled to perfect tenderness. A light sprinkle of cayenne, a pinch of coarse salt, a drizzle of olive oil, and a brief microwave finish complete the dish, delivering the classic Galician profile.
The result is a Galician-style octopus with a juicy, balanced bite—neither too firm nor too tender. The texture and flavor harmonize beautifully, and those who tasted it agreed that this is among the best they have tried.
Fresh seafood also anchors Narcea’s culinary strengths. Santa Pola bay is renowned for its red shrimp, and it remains a reliable choice at this venue. The approach is straightforward and honest: buy the freshest seafood from the port near the boats, grill it on coarse salt over high heat, and avoid overcooking to preserve brightness and sweetness. The result is a product that speaks for itself with minimal intervention.
Another cornerstone dish at Narcea is the Asturian fabada. Antonio uses ingredients shipped from Asturias, with beans supplied directly by a cousin who grows them. The cooking begins with all components set for a slow simmer over about three hours. Periodically, the chef checks the beans and gently stirs with a dash of cold water to prevent overcooking and keep them soft. Chorizo and blood sausages are added in the final hour to maintain texture and depth. For the best result, the team often prepares a batch to rest overnight, allowing flavors to intensify. The aroma is pure, with a depth that hints at tradition and originality. It is a dish that elicits memories of home and the pride of careful sourcing. The chef even shared that Narcea’s reputation among peers, including seasoned Asturias enthusiasts, rests on this very commitment to quality and authenticity.
In the end, whether it is the seafood or the heartier meats, the common thread is the exceptional product quality that anchors every plate. The dining experience here is about savoring truly well-made dishes rather than chasing flashy techniques. It’s a culinary conversation—simple, honest, and flavorful—worth enjoying with friends and family.