1 Line drawing of pincho de pulpo (octopus). The most popular presentation for octopus in Spain is "pulpo a la galleda" from Galicia (Northwest of Spain).
"Pulpo a la gallega" is a longstanding favorite, and cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves. It should be tender in one to two hours, depending on size (test it by pricking with a skewer).
The "pulpeiras" (specialized in octopus) would cook the animal in copper cauldrons and serve the octopi in wooden plates. It is said that the copper pot gives it an incomparable taste that it's impossible to obtain with any other material." It is served over a bed of potatos and covered with paprika.
About the drawing technique: the 1 continuous line is a very innovative, experimental and rather difficult to execute technique, where the chosen tool (in this case an ink marker) creates an image with a single trace. The markers is not lifted at all until the picture is completed. The technical challenge of this technique is remarkable, as the artist’s hand is on the visual area for most of the execution time, and no corrections are allowed! Then, I add watercolor to enrich the image and add depth.
watercolor paper, ink, brush
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