Braised octopus leg, Galician style with acorn-fed Iberian cheek.
Pata de pulpo braseada, a la gallega con papada ibérica de bellota.
€26
La Olla de la Plaza Nueva · Bilbao
Nutrition
≈ 500 kcalper portion of about 300 g
- Protein28%
- Fat58%
- Carbohydrates14%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Braised octopus leg prepared in the traditional Galician style, served with acorn-fed Iberian pork cheek.
- Cuisine
- Spanish (Galician)
- Origin
- Galicia, Spain
Typical ingredients
- octopus
- iberian pork cheek
- potatoes
- paprika
- olive oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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