In the heart of Alicante, very close to the Central Market, is located Bacacay, a corner where the tradition of the argentine grill embraces the best products of the Spanish coast. Although we are known for our premium cuts of meat, today we would like to talk about a dish that is breaking new ground in our menu: the grilled octopus.
If you are one of those who enjoy a good octopus at the Galician fairs, we invite you to discover how the Argentinean fire technique transforms this marine delicacy into a smoky and crunchy experience that you will not forget.
📌 Table of contents.
- Grilled octopus: The encounter between two worlds
- Galician technique vs. Argentine technique: How do they differ?
- Bacacay's secret: How we achieve the perfect octopus
- Garnishings for octopus: Beyond the cachelos
- Ideal pairing: White wine or an Argentine red wine?
- Frequently Asked Questions (FAQs)
Grilled octopus: The encounter between two worlds
Octopus is possibly the king of seafood gastronomy in Spain. However, in Bacacay, Alejandro, Laura and Javier have decided to give a «ché» twist to this classic. While the Galician tradition looks for extreme softness, the argentine technique seeks contrast: an exterior caramelized by the embers and an interior that melts in the mouth.
Galician technique vs. Argentine technique: How do they differ?
Although both cultures love this product, it is the final process that marks the distance:
- The Galician Tradition: It focuses on the «scared» of the octopus and a precise cooking in water, finishing with paprika, coarse salt and a good splash of extra virgin olive oil. The goal is a silky texture.
- Bacacay Technique (Argentina): We start with a perfectly cooked octopus to ensure tenderness, but the finishing touch is given in our charcoal grill.
- Brasa Effect: The direct fire causes a reaction that provides a subtle smoky flavor and a slightly crunchy texture to the suckers.
- Aroma: Grilling enhances the natural flavors of the sea, something that cooking in water alone cannot achieve.
Bacacay's secret: How we achieve the perfect octopus
For us, food is a social act and an act of pride. That's why our Braised Octopus with Garnish (€22) is prepared according to haute cuisine standards:
- Selection: We only use large-caliber specimens so that the tentacles do not lose their juiciness under the intense heat of the grill.
- The touch of the house: Before being cooked, the octopus is brushed with a secret mixture of oils and herbs that protect the meat and enhance the browning.
- Live Fire: It is roasted at high temperature for a few minutes to achieve that external «crunch» without drying out the core.
Garnishings for octopus: Beyond the cachelos
In traditional Spanish cuisine, octopus is almost always accompanied by boiled potatoes (cachelos). At Bacacay, Although we respect the classic, we offer variants that elevate the dish:
- Crispy potato chips: The favorite side dish of our house, it provides a texture that complements the braised octopus.
- Mixed grilled vegetables: For those looking for a lighter and healthier option without giving up the flavor of the fire (€16).
- Artisan sauces: Ask for our chimichurri or salsa criolla; although they are for meat, many customers have discovered that Argentine octopus and these sauces are «an invention from another planet».
Ideal pairing: White wine or an Argentine red wine?
To fully enjoy our grilled octopus in Alicante, the choice of beverage is key:
- Argentine Wines: A well-chilled Torrontés (white) is the ideal companion for its aromaticity, but if you are daring, a young Malbec can pleasantly surprise you with the smoky flavor of the ember.
- Quality beers: A Stella Artois or a Alhambra Reserva cold are excellent options to cleanse the palate between bites.
- House sangria: Our sangria pitcher (€14) is perfect for sharing at group gatherings and private events in our air-conditioned room.
Frequently Asked Questions (FAQs)
- 1. What is the price of grilled octopus in your restaurant? Our Braised Octopus with Garnish is priced at 22 €.
- 2. Does the octopus come with any side dish? Yes, as indicated in our menu, the dish is served with its corresponding garnish to offer a complete experience.
- 3. Is this dish suitable for coeliacs (gluten-free)?
Octopus and grilled meat are naturally gluten-free. However, we always recommend informing our staff to take the utmost precautions in the kitchen. - Do you offer other fish besides octopus? Yes, in our menu you can also find Salmon (€17) y Dorada (€18), both served with a delicious basil pesto.
- Do you have options for children if they do not want octopus? Of course! We have a Children's Menu which includes a hamburger, milanesa or fried egg with fries, drink and dessert for a price of between 10 € y 11 €.
- Where is Bacacay located in Alicante?
We are located in the center, in the Carrer Poeta Campos Vasallo, 31, The hotel is only a few minutes away from the Central Market. - 7. What dessert do you recommend after the octopus? To contrast the salty taste, our Chocotorta (€6) or a Dulce de leche pancake with ice cream (€6.5) are our customers' favorites.
- Is it necessary to make a reservation to try the octopus?
Since it is a highly demanded dish and our place has a high rating (4.9 on Google), we recommend booking by WhatsApp or phone to ensure your table.
Ready to try the best Argentine octopus in Alicante? Come to Bacacay and let us surprise you.. Wow, how tasty this is!.
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