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.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood

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.