Not just one. Several senses can give us clues as to whether we are facing a Galician octopus or a Moroccan one. “Naked eye, Galician is always a little darker; with a copper color, like the Galician seabed. Moroccan octopus is more homogeneous, grayer,” Juan Ramón Vidal, head chef at O Dezaseis, told laSexta. The smell is also different: “Moroccan octopus hardly smells, it has a much softer smell.”
And the touch of the Galician is more delicate. Finding the point so that it is neither hard nor chewy is more complex. “It is easier to work with Moroccan than with Galicianwhich loses its skin sooner if you don’t take care of it”, Vidal has detailed. flavor?
To launch this experiment, we have Ismael and Gonzalo, as can be seen in the video that accompanies these lines. “With a little bit of paprika and so on, it all looks the same. But once you put it in your mouth, things change. The Moroccan is harder, the Galician is softer”, they say. Eating it, we already knew. And now we can also guess its origin without asking for the passport.
Source: Lasexta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
