Dénia and dried octopus star in the 'Here on Earth' TVE program
The Dianense cuisine has again been featured in national television. If this week 6º International Competition of Creative Cuisine Red Gamba de Dénia gave notoriety throughout the country to the city, Thursday was a very our product, the octopus, the protagonist of the program Here on Earth TVE.
For this, a program team moved to the Sendra Restaurant in Les Rotes, where they met, at the hands of Luis Sendra and his son Jose, the drying process the dried octopus. Louis himself explained, the best time for drying is winter, because the sun is not very strong. And the best place, by the sea, in Les Rotes, because it is the closest thing to being on a boat.
During the interview, three minutes, viewers could learn also how to cook the dried octopus, flame, for the end that taste so characteristic that identifies both the Mediterranean Sea passing through Denia.