most recently, the minimalist aka mark bittman of the new york times dining section
made my head turn again for the nostalgia of my past trips to spain.
his polpo con patatas is simply done by trimming down the legs of a fresh octopus,
cutting them into pieces and boiling them in heavily salted water one hour and a quarter-
adding in sliced potatoes and cooking another fifteen minutes serving with good olive oil
and pimento.
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