Octopus is a tough dish and often a “tough” dish. I was never a huge fan of octopus sushi because it’s very chewy and I always felt like my jaw was getting a work-out. And I hate working out.
I have had some pretty spectacular and tender octopus dishes outside of sushi and it’s one of my favorite cephalopod when it’s done right.
Well, the pulpo at the Basque influenced tapas bar, Txikito is done right. It’s served carpaccio-style and presented gorgeously. It almost looks like a flower – an octopus flower?
The pulpo is so thin and tender that it almost melts in your mouth. The flavors are very delicate with just a hint of lemon and olive oil. It allowed the octopus to stand on its own and you could really taste the meat without worrying about getting lockjaw.
Would Txikito’s Pulpo make my Top 100 of the year? I give it a 7 out of 10 because simplicity wins out and although the flavors weren’t terribly bold, it was a well-composed and tasty small plate.
