Terrina de Pulpo

MADRID IS ONE OF THE POWERHOUSES OF INNOVATION, WHERE A TRADITIONAL DISH MAY UNDERGO A MAKEOVER THAT RENDERS IT UNRECOGNISABLE TO THE INHABITANTS OF ITS BIRTHPLACE. BUT WHEN DONE WITH RESPECT FOR THE INGREDIENTS, SOMETIMES CULINARY CHANGE CAN BRING ABOUT SOMETHING EXCELLENT. PULPO A LA GALLEGA IS A SIMPLE DISH OF OCTOPUS SLICES RESTING ON DISCS OF POTATO COOKED IN THE SAME WATER AS THE OCTOPUS. IT IS SERVED ON A PLATE AND DRESSED WITH OLIVE OIL AND PIMENTÓN. THIS VERSION IS BECOMING