A Spanish tapa-inspired take on the classic tender marinated octopus. It can be served alone or on toast. And if you don’t fancy octopus, this dish is also great with cooked prawns or cooked chorizo.
¡Hola from Spain! During our short visit to San Sebastian in the Basque Country (Northern Spain) we were spoilt with the regions’ culinary offering, ranging from visits to countless pintxos bars to meals at two of the world’s top 10 restaurants.
Our lunch at Arzak was one of the best meals we’ve ever eaten. Juan Mari and his daughter Elena are masters of making classic comfort food dishes shine beyond imaginable. Think Bacon and Eggs on Toast or Fish and Chips kind of comfort but kicked up a few notches. Every dish is crafted with respect that the original deserves, and enough creative flare to make it special but not pompous. A visit to Arzak is one we would highly recommend.
As for the pintxos – Basque version of tapas for which this region is famous, there are plenty to choose from in the town’s Old Quarter. From classic jamon croquetas, anchovies and chorizo, to more modern selection of ceviche, sea urchin and various incarnations of foie.
Tomorrow, after a short scenic drive to Rioja wine country and a stay at this amazing hotel, we head over to Barcelona to enjoy some Catalan sunshine, culture and food influenced by the Mediterranean climate. This is where I first tried this delicious marinated octopus salad a few years back. Served with or without anchovies – both black and white, it is a tasty tapa-style dish that goes well with a glass of chilled wine.