- Time of past OR future Camino
- Too many and too often!
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On our first Camino, when we reached Melide,"himself" made a beeline for this Pulperia as we'd heard so much about Pulpo.Pulperia Ezequiel, Melide
Warning: this one is not for the squeamish! An article about the secret of the success of the famous pulperia in Melide - a long time legend of the Camino Frances. Apparently amongst other things the key to excellent pulpo involves having a non-Galician proprietor, iron-rich water and a cement mixer...
https://www.ileon.com/actualidad/provincia/100438/el-mejor-pulpo-del-camino-esta-en-manos-de-un-lacianiego
Not at all! My favourite pulperia is a little one on the main road through Padron. Been there a couple of times and for their menu del dia they offer pulpo AND churrasco. Last time I had pulpo for starter and churrasco for the main course. Best of both worldsMust have been the only one in a long time earing pork chop in a Pulperia!
There would be no effect if you put JUST a couple of them in the washing machine or dryer but I always freeze them for a few days and then give them some massage before preparingInteresting article.
When I lived in Philadelphia, there was a popular Greek restaurant in the arts district. We had a friend from Crete who said that was the only place in the region where the octopus was worth eating. So one time he asked them their secret. Simple. They ran it through a commercial-size clothes drier.
Don't try that at home, kids.
In 2011 me and my Catalan companion ordered two plates of pulpo first in Ezequiel and because it was sooo good we ordered like 5 plates of other sea-food. All were just great and yummy. So after 3 bottles of tinto and all that food we ordered another two plates of pulpo to call it a day. I don't remember that I even turned around in my bed that night (private room, snoring allowed!)
Three bottles of tinto...you need to line up a camino with @Davey Boyd! You boys could have a lot of fun! Oops, this is a pulpo thread.In 2011 me and my Catalan companion ordered two plates of pulpo first in Ezequiel and because it was sooo good we ordered like 5 plates of other sea-food. All were just great and yummy. So after 3 bottles of tinto and all that food we ordered another two plates of pulpo to call it a day. I don't remember that I even turned around in my bed that night (private room, snoring allowed!)
I like pulpo, but after seeing that photo I will forever have it ingrained in my memory.Pulperia Ezequiel, Melide
Warning: this one is not for the squeamish! An article about the secret of the success of the famous pulperia in Melide - a long time legend of the Camino Frances. Apparently amongst other things the key to excellent pulpo involves having a non-Galician proprietor, iron-rich water and a cement mixer...
https://www.ileon.com/actualidad/provincia/100438/el-mejor-pulpo-del-camino-esta-en-manos-de-un-lacianiego
A kind of "surf and pig sty"Not at all! My favourite pulperia is a little one on the main road through Padron. Been there a couple of times and for their menu del dia they offer pulpo AND churrasco. Last time I had pulpo for starter and churrasco for the main course. Best of both worlds
Fast service too. After sitting waiting to be served, along with 8 or so other pilgrims, for over 40 minutes in the A Fábrica do Camiño (up by the roundabout) we gave up, left some money on the table for our drinks and went off for pulpo.Pulperia Ezequiel, Melide
Warning: this one is not for the squeamish! An article about the secret of the success of the famous pulperia in Melide - a long time legend of the Camino Frances. Apparently amongst other things the key to excellent pulpo involves having a non-Galician proprietor, iron-rich water and a cement mixer...
https://www.ileon.com/actualidad/provincia/100438/el-mejor-pulpo-del-camino-esta-en-manos-de-un-lacianiego
You got it. Strong connections to the sea. But overall we have quite a lot of influences in our cuisine and Mediterranean is one of the strongest at least in my family. We can't live a week without some kind of sea foodWuauuu. And your passion for pulpo I think is because Slovenia is a Mediterranean country because I don´t see the Slavic people very keen on pulpo either
Loved Ezequiel!Pulperia Ezequiel, Melide
Warning: this one is not for the squeamish! An article about the secret of the success of the famous pulperia in Melide - a long time legend of the Camino Frances. Apparently amongst other things the key to excellent pulpo involves having a non-Galician proprietor, iron-rich water and a cement mixer...
https://www.ileon.com/actualidad/provincia/100438/el-mejor-pulpo-del-camino-esta-en-manos-de-un-lacianiego
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