Roasted octopus with parmentier (Tapeoteca, Murcia)

Roasted octopus with parmentier (Tapeoteca, Murcia)

Spread the love

Roasted octopus with parmentier (Tapeoteca, Murcia)

Roasted octopus with parmentier (Tapeoteca, Murcia)

The holy trinity of the Murcian aperitif rite is made up of the marinera – that salad placed on a bread donut and with a good anchovy topping the set -, the roe and the mojama accompanied by fried marconas almonds, and the baked octopus. There is no hotel establishment in the region, from the most humble neighborhood bar to the most lofty tablecloth,
that does not have a couple of pieces of the leg of a large octopus, of a kilo or more, roasted with beer and white wine and served (we are in Murcia) with a splash of lemon.