Dish
Pulpitos fritos
Pulpitos fritos is made by cleaning and preparing fresh baby octopus, then coating them in a seasoned flour mixture and frying them until they are golden brown and crispy. The result is a dish that is both crunchy and tender, with a delicate flavor that is perfect for dipping in a variety of sauces. This dish is best served with a side of aioli or romesco sauce for dipping.
Origins and history
Pulpitos fritos is a classic Spanish dish that has been enjoyed for centuries. The dish originated in the coastal regions of Spain, where fresh seafood is abundant and fried foods are a popular snack.
Dietary considerations
Gluten-free
Variations
Pulpitos fritos can be made with a variety of seasonings, including paprika, garlic, and cumin. The flour mixture can also be made with cornmeal or chickpea flour for a gluten-free option.
Presentation and garnishing
Pulpitos fritos should be served in a small dish with a side of dipping sauce. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color.
Tips & Tricks
To ensure that the baby octopus cook evenly, make sure they are dry before coating them in the flour mixture. Pat them dry with a paper towel before cooking. Also, be careful not to overcook the baby octopus, as they can become tough and rubbery if cooked for too long.
Side-dishes
Aioli, romesco sauce
Drink pairings
Cava, Rioja
Delicious Pulpitos fritos recipes
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