{"id":69490,"date":"2022-09-21T07:56:25","date_gmt":"2022-09-21T07:56:25","guid":{"rendered":"https:\/\/travelfoodatlas.com\/?p=69490"},"modified":"2023-09-07T15:52:15","modified_gmt":"2023-09-07T15:52:15","slug":"pulpo-a-la-gallega-recipe","status":"publish","type":"post","link":"https:\/\/travelfoodatlas.com\/pulpo-a-la-gallega-recipe","title":{"rendered":"Spanish Pulpo a la Gallega (Galician Octopus) Recipe"},"content":{"rendered":"<style>img#mv-trellis-img-1::before{padding-top:100%; }img#mv-trellis-img-1{display:block;}img#mv-trellis-img-2::before{padding-top:100%; }img#mv-trellis-img-2{display:block;}<\/style>\n<p>Pulpo a la Gallega is an octopus dish which originates from the Galicia region of <a href=\"https:\/\/travelfoodatlas.com\/spanish-food\" data-type=\"post\" data-id=\"4988\">Spain<\/a>. This dish is very simple. The octopus is boiled and once cooked, it is sliced then drizzled with oil and paprika. It is often served over sliced potatoes, and with a glass of wine.<\/p>\n\n\n\n<p>The general consensus is that this dish is particularly enjoyable due to the texture of the octopus. Often, octopus can be prepared in such a way that leaves it tough and chewy but pulpo a la Gallega is said to cook octopus for just the right amount of time so that its texture becomes soft and buttery.<\/p>\n\n\n\n<p>Traditionally, the octopus was tenderized before cooking by pounding it against a hard surface. Using frozen octopus or freezing fresh octopus is said to be an effective way to tenderize octopus.<\/p>\n\n\n\n<p>Pulpo a la Gallega is also known as Polbo a Feira or fair style octopus. This variation is cooked in copper pots. The copper pot is said to give the octopus a unique flavor that other types of pot materials do not. When copper pots aren&rsquo;t available, a copper coin is tossed into the boiling water. Another variation is Pulpo a la Plancha, where the octopus is grilled, not boiled.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Origin &amp; Cultural Significance<\/h2>\n\n\n\n<p>The region of Galicia is located in the northwest of Spain, along the Atlantic coast. Its cuisine is unique from the rest of Spain and focuses primarily on seafood. Octopus in particular, is considered festive food.<\/p>\n\n\n\n<p>Throughout the year many fiestas del pulpo or octopus festivals take place in Galicia but the largest is the Octopus Festival of O Carballi&ntilde;o which started in 1962. Copper pots are set up where pulpo a la gallega is cooked and served to thousands of attendees.<\/p>\n\n\n\n<div class=\"wp-block-mv-recipe\"><script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Spanish Pulpo a la Gallega\",\"author\":{\"@type\":\"Person\",\"name\":\"Travel Food Atlas\"},\"datePublished\":\"2022-09-18\",\"recipeYield\":6,\"image\":[\"https:\\\/\\\/travelfoodatlas.com\\\/wp-content\\\/uploads\\\/2022\\\/09\\\/Pulpo-a-la-Gallega-480x480.jpg\",\"https:\\\/\\\/travelfoodatlas.com\\\/wp-content\\\/uploads\\\/2022\\\/09\\\/Pulpo-a-la-Gallega-720x540.jpg\",\"https:\\\/\\\/travelfoodatlas.com\\\/wp-content\\\/uploads\\\/2022\\\/09\\\/Pulpo-a-la-Gallega-360x480.jpg\",\"https:\\\/\\\/travelfoodatlas.com\\\/wp-content\\\/uploads\\\/2022\\\/09\\\/Pulpo-a-la-Gallega-720x405.jpg\",\"https:\\\/\\\/travelfoodatlas.com\\\/wp-content\\\/uploads\\\/2022\\\/09\\\/Pulpo-a-la-Gallega-735x490.jpg\"],\"recipeCategory\":\"Spain\",\"recipeCuisine\":\"Spanish\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT40M\",\"performTime\":\"PT40M\",\"totalTime\":\"PT50M\",\"recipeIngredient\":[\"Octopus, frozen and defrosted - 3 lbs\",\"Salt - 1 tbsp\",\"Olive oil -  2-3 tbsp\",\"Spanish paprika - to taste\",\"Salt - to taste\",\"Baby potatoes, peeled, boiled, and sliced - 1 lb (optional) \"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Fill a large stock pot halfway with water and bring to a boil then add the salt.\",\"position\":1,\"name\":\"Fill a large stock pot halfway with water...\",\"url\":\"https:\\\/\\\/travelfoodatlas.com\\\/pulpo-a-la-gallega-recipe#mv_create_299_1\"},{\"@type\":\"HowToStep\",\"text\":\"Once boiling, rapidly dip the defrosted octopus three times into the boiling water.\",\"position\":2,\"name\":\"Once boiling, rapidly dip the defrosted octopus three...\",\"url\":\"https:\\\/\\\/travelfoodatlas.com\\\/pulpo-a-la-gallega-recipe#mv_create_299_2\"},{\"@type\":\"HowToStep\",\"text\":\"Place the octopus into the water, making sure it's fully submerged and cook on a low boil for 6 minutes per pound. For 3 pounds, that's 18 minutes. Adjust to the size of your octopus.\",\"position\":3,\"name\":\"Place the octopus into the water, making sure...\",\"url\":\"https:\\\/\\\/travelfoodatlas.com\\\/pulpo-a-la-gallega-recipe#mv_create_299_3\"},{\"@type\":\"HowToStep\",\"text\":\"Remove the pot from the heat and let the octopus rest in the water for up to 20 minutes. When a knife or fork inserts without resistance at the thickest spot, it is done.Remove it from the water.\",\"position\":4,\"name\":\"Remove the pot from the heat and let...\",\"url\":\"https:\\\/\\\/travelfoodatlas.com\\\/pulpo-a-la-gallega-recipe#mv_create_299_4\"},{\"@type\":\"HowToStep\",\"text\":\"Once cooled, slice the tentacles and serve with high-quality olive oil and a sprinkle of paprika and salt. If desired, serve over sliced potatoes.\",\"position\":5,\"name\":\"Once cooled, slice the tentacles and serve with...\",\"url\":\"https:\\\/\\\/travelfoodatlas.com\\\/pulpo-a-la-gallega-recipe#mv_create_299_5\"}],\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"563 calories\",\"carbohydrateContent\":\"26 grams carbohydrates\",\"cholesterolContent\":\"218 milligrams cholesterol\",\"fatContent\":\"18 grams fat\",\"fiberContent\":\"2 grams fiber\",\"proteinContent\":\"70 grams protein\",\"saturatedFatContent\":\"3 grams saturated fat\",\"servingSize\":\"1\",\"sodiumContent\":\"2311 milligrams sodium\",\"sugarContent\":\"1 grams sugar\",\"transFatContent\":\"0 grams trans fat\",\"unsaturatedFatContent\":\"13 grams unsaturated fat\"},\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":4.5,\"reviewCount\":\"2\"},\"url\":\"https:\\\/\\\/travelfoodatlas.com\\\/pulpo-a-la-gallega-recipe\"}<\/script>\t<section id=\"mv-creation-299\" class=\"mv-create-card mv-create-card-299 mv-recipe-card mv-create-card-style-centered-dark mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<noscript><img decoding=\"async\" src=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-480x480.jpg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Pulpo a la Gallega\" srcset=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-480x480.jpg 480w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-150x150.jpg 150w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-200x200.jpg 200w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-320x320.jpg 320w\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\" data-pin-media=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega.jpg\"><\/noscript><img decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3Crect%20width='300'%20height='300'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E\" class=\"mv-create-image no_pin ggnoads eager-load\" data-pin-nopin=\"true\" alt=\"Pulpo a la Gallega\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\" data-pin-media=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega.jpg\" width=\"300\" height=\"300\" id=\"mv-trellis-img-1\" loading=\"eager\" data-src=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-480x480.jpg.webp\" data-srcset=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-480x480.jpg.webp 480w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-150x150.jpg.webp 150w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-200x200.jpg.webp 200w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-320x320.jpg.webp 320w\" data-svg=\"1\" data-trellis-processed=\"1\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Spanish%20Pulpo%20a%20la%20Gallega\" data-mv-pinterest-img-src=\"https%3A%2F%2Ftravelfoodatlas.com%2Fwp-content%2Fuploads%2F2022%2F09%2FPulpo-a-la-Gallega.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Ftravelfoodatlas.com%2Fpulpo-a-la-gallega-recipe\"><\/div>\n<h2 class=\"mv-create-title mv-create-title-primary\">Spanish Pulpo a la Gallega<\/h2>\n\n<div class=\"mv-create-times mv-create-times-3\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">6<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">40 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">50 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n<\/div>\n\t<div id=\"mv-create-299\" class=\"mv-create-reviews\" data-mv-create-id=\"299\" data-mv-create-rating=\"4.5\" data-mv-create-total-ratings=\"2\" data-mv-rest-url=\"https:\/\/travelfoodatlas.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/travelfoodatlas.com\/wp-json\/mv-create\/v1\/creations\/299\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tOctopus, frozen and defrosted - 3 lbs\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tSalt - 1 tbsp\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tOlive oil -  2-3 tbsp\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tSpanish paprika - to taste\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tSalt - to taste\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tBaby potatoes, peeled, boiled, and sliced - 1 lb (optional) \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><li id=\"mv_create_299_1\">Fill a large stock pot halfway with water and bring to a boil then add the salt.<\/li><li id=\"mv_create_299_2\">Once boiling, rapidly dip the defrosted octopus three times into the boiling water.<\/li><li id=\"mv_create_299_3\">Place the octopus into the water, making sure it's fully submerged and cook on a low boil for 6 minutes per pound. For 3 pounds, that's 18 minutes. Adjust to the size of your octopus.<\/li><li id=\"mv_create_299_4\">Remove the pot from the heat and let the octopus rest in the water for up to 20 minutes. When a knife or fork inserts without resistance at the thickest spot, it is done.<br>Remove it from the water.<\/li><li id=\"mv_create_299_5\">Once cooled, slice the tentacles and serve with high-quality olive oil and a sprinkle of paprika and salt. If desired, serve over sliced potatoes.<\/li><\/ol>\t<\/div>\n<div class=\"mv-create-nutrition\">\n\n\t<div class=\"mv-create-nutrition-box\">\n\n\t\t<h6 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h6>\n\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-yield\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Yield:<\/span> 6<\/span>\n\t\t\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-serving-size\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Serving Size:<\/span> 1<\/span>\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 563<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 18g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Saturated Fat:<\/span> 3g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Trans Fat:<\/span> 0g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Unsaturated Fat:<\/span> 13g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-cholesterol\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Cholesterol:<\/span> 218mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 2311mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-carbohydrates\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Carbohydrates:<\/span> 26g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Fiber:<\/span> 2g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 1g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-protein\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Protein:<\/span> 70g<\/span>\n\t<\/div>\n\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Travel Food Atlas<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\t\t\t<span class=\"mv-create-cuisine\">\n\t\t\t\t<strong class=\"mv-create-uppercase mv-create-strong\">\n\t\t\t\t\tCuisine:\n\t\t\t\t<\/strong>\n\t\t\t\tSpanish\t\t\t<\/span>\n\t\t\t\t\t\t\t<span class=\"mv-create-spacer\">\/<\/span>\n\t\t\t\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Spain<\/span>\n\t\t\n\t<\/div>\n\n\t<noscript><img decoding=\"async\" src=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-735x490.jpg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" srcset=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-735x490.jpg 735w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-300x200.jpg 300w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-768x512.jpg 768w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega.jpg 900w\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\" data-pin-media=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega.jpg\"><\/noscript><img decoding=\"async\" src=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-735x490.jpg.webp\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads lazyload\" srcset=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-735x490.jpg.webp 735w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-300x200.jpg.webp 300w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega-768x512.jpg.webp 768w, https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega.jpg.webp 900w\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\" data-pin-media=\"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-a-la-Gallega.jpg\" width=\"300\" height=\"300\" id=\"mv-trellis-img-2\" loading=\"lazy\" data-trellis-processed=\"1\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pulpo a la Gallega is an octopus dish which originates from the Galicia region of Spain. This dish is very simple. The octopus is boiled and once cooked, it is sliced then drizzled with oil and paprika. It is often served over sliced potatoes, and with a glass of wine. The general consensus is that &hellip;<\/p>\n","protected":false},"author":1,"featured_media":69493,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"disable-in-feed":false,"article-schema-type":"","disable-critical-css":false,"footnotes":""},"categories":[5,34,40],"tags":[],"mv":{"thumbnail_id":69493,"thumbnail_uri":"https:\/\/travelfoodatlas.com\/wp-content\/uploads\/2022\/09\/Pulpo-Gallega-300x208.jpg"},"_links":{"self":[{"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/posts\/69490"}],"collection":[{"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/comments?post=69490"}],"version-history":[{"count":4,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/posts\/69490\/revisions"}],"predecessor-version":[{"id":69562,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/posts\/69490\/revisions\/69562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/media\/69493"}],"wp:attachment":[{"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/media?parent=69490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/categories?post=69490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelfoodatlas.com\/wp-json\/wp\/v2\/tags?post=69490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}