Nibbles for night-time
What the world eats as the sun goes down is the focus of Dining At Dusk by Stevan Paul, published by Murdoch Books. Here, he presents four recipes to try at home
SPAIN pulpo a la Gallega
Soft-boiled squid with potatoes is a Galician national dish and a very popular tapa. Even today, pulpo á feira (‘festive squid’) is a must at any major event. This squid dish is traditionally served with potatoes on wooden boards.
Using frozen squid is perfectly fine, as freezing makes it tender, and you won’t need to pound it for tenderising. In the classic version, the freshly caught squid is pounded ...
