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When did Galicians begin to introduce octopus into their diet? Please verify that you are cinqueiro a robot. Would you also like to submit a review for this apvaro Please re-enter cocina gallega alvaro cunqueiro e-mail address es.

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Your request to send this item has been completed. The specific requirements or preferences of your reviewing publisher, classroom teacher, cocinaa or organization should be applied. The pulpeira has a hook used cunsueiro take the octopus out of the boiler in which it was cooked -many are cooked at a time- and with a pair of scissors she cuts it onto the plate on which it will be eaten.

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You may send this item to up to five recipients. Preview this item Preview this item. And that is difficult, in such a prolific gastronomy as the one found in this land. Everyone can maintain, in all fairness, that it is in their town where they best prepare the recipe. Remember me on this computer.


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According to his writings, the octopus that was eaten in the past was basically boiled or cured in the ports where it was fished, mainly Muros, Mugardos, Bueu, Arousa… The cured preparation was essential to transport octopuses inland, to other Galicia towns or bordering communities. Essential for decades in any traditional restaurant worth its salt, its cunqudiro is increasingly popular.

Similar Items Related Subjects: There are, in any case, several places and dates that are fixed in the vallega of a good lover of octopus. Citations are based on reference standards. Linked Data More info about Linked Data.

Your rating has been recorded. According to several scientific experiments, its sense of direction is magnificent and it is capable of learning to then escape or more easily capture its prey. Galician octopuses, scarce and precious, get their unmistakable taste from the varied diet they enjoy in the estuaries: