Breathe
By Edmée Pardo
I woke up craving for Galician-style octopus. Rather, we woke up, the quartet with whom I celebrated my birthday by the sea. At the local fishmonger's they had fresh mollusks and we ventured in. But how exactly is it prepared?
Even a few years ago I would have expected to get home to look for the Spanish food or seafood specialties book and locate the recipe, but with Google at my fingertips, videos, articles, podcasts sprout. In the first recipe book I had already had several screen movements and we were just going in that Galicia used to speak Gaelic because it was a Celtic settlement in the Middle Ages. I left it and went to another site where the interesting fact is that the Galicians have an important genetic legacy from North Africa, greater than any other group in Spain, with many advertisements sponsored by the Spanish government promoting tourism, but nothing about the procedure. Evidently I left the site and went to a video that required viewing from beginning to end of the sponsor ads and the second I left. I went back to carefully scrutinize the portal I was about to enter because information had already come out about the three hearts that octopuses possess, their verifiable intelligence with their capacity for learning, adaptation, camouflage and autonomy, as well as their very high sensitivity, which almost encouraged me not to eat octopus ever again.
