Sunday Sabor: Cooking With Cephalopods
Join Barcelona chef Enrique and learn how to prepare two of Spain’s most interesting seafood, octopus and squid (hint: it’s much easier than you think!)
- Virtually travel to Barcelona and spend 1 to 1.5 hours with Enrique, a Spaniard/Italian who is passionate about all things food–especially seafood!
- Get a crash in the course in the family of Cephalopods, in particular, octopus and squid
- Learn how Enrique fishes for his own creatures from this family in the Mediterranean sea
- Cook along as Enrique prepares two of Spain’s most iconic dishes with octopus and squid
- This Spanish Sabor Series is in collaboration with Atlas Obscura, whose mission has always been to inspire wonder and curiosity about the incredible world we all share.
We thoroughly enjoyed the live webinar experience with Enrique, on preparing Sangria and Tapas! We laughed, we learned, and we are excited to make the recipes. It was really fun to see the variety of individuals and families participating, some were actually cooking along with host, whiles others like us were enjoying a glass of wine and taking notes – all from the comfort of our homes. A year ago we thoroughly enjoyed a live Devour Tour in Sevilla, and so I’m incredibly impressed that Devour has been able to recreate the fun and learning and magic of the tour experience, including the small group interaction and also the fantastically knowledgeable passionate local hosts. We are already looking at the schedule to book the next one! Highly recommend. A great way to “escape” your living room and have a taste another country/culture during this unforeseen time. Cheers to Devour!
What to Expect
With 8,000 kilometers of coastline, it’s no surprise that even the most ancient civilisations in Spain turned to the sea to source their food. And while there is an endless variety of culinary surprises, perhaps none are as curious as those that belong to the molluscan class Cephalopoda. Squid, octopus and cuttlefish are all part of this family and can be found in abundance, meaning they are a key feature in dishes served at fiestas and religious festivities.
In this workshop, Barcelona-based chef and fishing enthusiast Enrique will share the secrets of preparing some of Spain’s favorite seafood dishes. You’ll learn how he fishes for these creatures, how to clean and prepare them, and demonstrate how to make pulpo a la gallega (Galician style Octopus with potato and paprika) and calamari cooked a la plancha, on the grill, with a delicious and easy to make local sauce.
This experience is part of the Sunday Sabor series in partnership with Atlas Obscura. Atlas Obscura’s mission is to inspire wonder and curiosity about the incredible world we all share. They started this series, and their other online experiences, because of our current need, more than ever, to stay connected—not only to our sense of wonder, but to each other.
About Our Expert Guides
Enrique is a half-Italian, half-Spanish art historian with a Catalan family. He was raised in the kitchens of his two grandmothers and his passions are food (Italian and Spanish!), wine and art. When he is not out on tour in Barcelona or giving cooking classes from his home kitchen, he goes fishing off the Barcelona coast so he can enjoy the freshest fish and seafood you can imagine.Meet them here!