Iconic dish · Damplo Barcelona
Pulpo alla Catalana con Terra di Paprika Affumicata e Maionese di Aioli Siciliano
Who invented Catalan octopus? It doesn't matter. It's Ciccio's now.
Galician octopus sous-vide cooked for six hours then seared at high temperature, served on smoked La Vera paprika soil and Sicilian aioli mayonnaise — a version uniting Catalan tradition with Sicilian arrogance. Ciccio has stated that Galician octopus is "acceptable." The Galician fishing boats replied by letter. Ciccio did not respond.
"Every time I prepare it, I cry a little. It's a form of quality control."
Booking
By request only, with at least one week of emotional advance notice.
Notice
Ciccio accepts no liability for existential crises or reassessment of one's relationship with food.
