Octopus from Galicia with snap peas & sofrito plus oat Wasa, originally uploaded by deanv41.
I got hooked on octopus while living in Japan, though it took some getting used to. In Osaka, the local street specialty is Takoyaki, fried round batter-balls with a piece of octopus in the middle. It's crunchy, then an almost underdone oozy medium, then the firm 'pus. It's served with an apple-soy based sauce and shaved bonito. I haven't yet found anything in San Francisco that replicates it, but i'm still looking.
For an appetizer last weekend, i used a type from Galicia, Spain out of a Matiz tin lightly fried in olive oil with snap peas & sofrito. I ate it on Swedish oat crispbread. Perhaps the best small dish I've ever made and it took all of 5 minutes to concoct.
The mug is from the Gilbert & George show at the DeYoung last year.