Sidrería Cabruñana brings octopus, clams, prawns and potatoes together in a generous dish that makes cider part of the recipe.
Some dishes attract attention before the first mouthful. The octopus in cider at Sidrería Cabruñana, in Avilés, arrives in a black paella pan, with potatoes around the edge and seafood at the centre.
Cider contributes a slightly acidic, bitter note that brings out the ingredients. Octopus, clams and prawns come together in a sauce that connects the seafood with the potatoes.
The suggested pairing is Sidra Acebal, continuing the relationship between the food and the cider in the glass. At Cabruñana, cider has a role both at the table and in the cooking.
The dish appears in LA SIDRA’s September 2026 issue. The restaurant’s seafood cooking also features in the reports on Cabruñana’s choice of produce and its seafood double bill.
The Cabruñana directory entry provides another reference for the establishment. Readers interested in combining food with cider can also explore LA SIDRA’s cider pairings.
