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Octopus mugardesa style

Mugardos, Ferrol, A Coruña

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Octopus mugardesa style

Curiosity · Mugardos, Ferrol, A Coruña

Polbo á mugardesa is an octopus dish native to the seafaring town of Mugardos, on the ría de Ferrol, which can be eaten all year round in the local eating houses. Unlike pulpo á feira, which is boiled in the rest of Galicia, here it is stewed: the octopus is dipped three times in boiling water -to soften it without fully cooking it, locally called asustarlo (scaring it)- and then fried for fifteen to twenty minutes in a pan with olive oil, onion, green and red pepper, garlic, sweet and hot paprika and a bay leaf, already cut into pieces. It is served on ordinary plates, never wooden ones, accompanied by whole boiled potatoes or cachelos. Thanks to this dish, the town's name appears on restaurant menus throughout the whole comarca.

Photo: juantiagues (CC BY-SA 2.0)

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