I also was intimidated by the black color of the cuttlefish croquettes, since I usually don't want my food to be black! But I embraced trying something new, and I ended up really enjoying both of these new foods! I loved the salty flavor and creamy texture of the pulpo, and it didn't have as strong of a fishy taste as I thought it would. The croquetas de choco had a very yummy, creamy flavor, almost like a cheese ball with a little bit of mild fish in it. I would definitely try it again!
The way to make octopus in Spain is very cool and unique, and it often takes a long time to perform the whole process. To make pulpo, someone must boil water in a big pot, called a caldeira, that is specifically used for cooking octopus here. Then comes the fun part. The person cooking the octopus must first dip just the head in the water several times for a few minutes. This technique is called "scaring", which curls up the tentacles and makes the meat more tender. Next, they boil the octopus whole in the big pot for 45-50 minutes. In pulpo a feira, the octopus is then seasoned with olive oil, salt and paprika, cut up into bite-sized pieces and served with boiled potatoes. You generally eat the octopus with toothpicks. For centuries, this dish has been cooked by women called pulpeiras, who take a big copper pot to fairs and festivals all over Galicia.
