The octopus from Galicia is darker, mimicking the rocky sea bottom where it hides,¬†and has the hardest skin.
It can be eaten raw or cooked. Boiling, grilling, poaching, frying, steaming, and saut√©eing are popular cooking methods used to prepare octopus. It can also be simmered or stewed over low heat for several hours.
Well-cooked octopus¬†has a similar texture and taste as lobster.¬†Its texture and smell are characteristic of the meat, while its flavor is mainly influenced by the ingredients used in the cooking. Very common pairing is eating it with potatoes.