The most popular dish in Galicia, Spain: boiled octopus. The beauty of this food lies in its simplicity. Tender octopus, good oil, and paprika powder. (I used both sweet and hot paprika here)
It's not often that I eat green asparagus. Here with grated dried tuna roe, from Alicante, Spain.
My criteria for eating green asparagus: domestic, young and slender. In southern Spain, dried tuna roe and salted tuna loin ("mojama", an exquisite delicacy, let sit in olive oil for an hour first) are served in slices with some almonds and lots of beer. I have grated dried tuna roe over a lots of things.
Took some time to remove the meat from a kilo of crab claws.
