Roasted Pulpo (octopus), Empeltre olive foam and pimentón de la Vera
What Does the Basque Country Taste Like?
USA Chef Discovers the "Spirit of Galicia"
Olives, Sauces, Nuts and Dried Fruits
Artichokes and pulpo (octopus) char-grilled over vine wood with a garlic shoot mousseline
Video recipe: Pulpo a la Gallega (octopus)
WARNING ABOUT COOKIES