Pulpo A La Gallega Galician Octopus Recipes
PULPO A LA GALLEGA RECIPE- THE GENUINE GALICIAN-STYLE OCTOPUS RECIPE
Pulpo a la gallega or a feira - Galician-style octopus is one of those recipes that should not be underestimated, because although it has few ingredients (octopus, potatoes, extra virgin olive oil, salt and paprika), finding the octopus' optimal cooking time requires a bit of practice. So, let's get our hands on this delicacy from the cold waters of the Atlantic!
Provided by Spain Food Sherpas
Categories entree
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Fill a large pot with water and put it on the heat (don't add salt).
- When it starts to boil, we have to "scare" the octopus. This technique consists of taking the octopus by the head and dipping it in and out of the boiling water three times (about 5 seconds each time).
- put the octopus in the water and once it starts to boil again, we let it cook for about 30 - 35 minutes.
- Once the cooking time is over, turn off the heat and let the octopus rest for another 15 minutes..
- Transfer the octopus to a bowl and put the potatoes, well cleaned, with skin on and cut in half, in the same water. Let them cook for about 15 minutes
Nutrition Facts : ServingSize yield, Calories 106 cal, Fat 4.73 g
PULPO A LA GALLEGA
Pulpo a la Gallega or Pulpo a Feira (Galician name meaning 'fair style octopus) is a traditional dish from the region of Galicia. It is the main dish during the patron saint festivities of the city of Lugo. Cooking fresh octopus is not such a daunting process, the key to it, is to get the right timing on the cooking of the octopus, so you don't end up with the octopus being too tough or too soft. Fresh octopus needs to be tenderised before cooking by pounding it heavily to avoid the dish becoming rubbery. Traditionally, this is done by hitting the octopus against a wall or stone. At home, you don't need to do this...freezing the octopus helps the meat tenderise. Traditionally, pulpo is cooked in a copper cauldron, allowing 12 minutes per 1kg of octopus. Pulpo a la gallega tends to be paired well with a young red wine, ideally slightly chilled.
Provided by Javier De La Hormaza
Categories Recipes, Tapas Recipes
Yield 4 people
Number Of Ingredients 5
Steps:
- The day before, remove the octopus from the freezer and allow it to defrost in the fridge. Before cooking, it is important to clear the head, remove the eyes and mouth and wash the octopus well.
- Bring a large pot of water to the boil with a pinch of salt, when the water begins to boil you need to grab the octopus from the head and 'scare it' by dipping it in the water 3 times and pulling it out. This makes the octopus stiffen, so the skin does not fall during the cooking process and makes the tips of the tentacles curl. The tentacles are preferred over the head, which sometimes is discarded. Cook your octopus between 20 and 25 minutes on a medium heat. Make sure the octopus is covered with water throughout the cooking. Towards the end of the cooking process, you can check if the octopus is ready by piercing the thicker tentacles with a wooden skewer to check if they are tender enough. Octopus should be al dente, just like pasta. You should feel the same resistance as a cooked potato. Once the cooking time is complete, allow the octopus to rest in the cooking liquid for a few minutes and drain onto a serving platter.
- Whilst you cooking the octopus, add the potatoes and cook until soft. Allow them to cool down slightly.
- To serve the dish, cut the octopus tentacles and potatoes into ½ an inch-thick slices. Pulpo a la gallega is traditionally served in a wooden plate with a base of sliced potatoes, topped with slices of octopus. Season with sea salt, smoked paprika and a good drizzle of quality extra virgin olive oil.
PULPO A LA GALLEGA
If you've never tried octopus, this is a great way to start. Delicious, tender and mouthwatering. This is truly one of my favorite ways to eat octopus.
Provided by canarygirl
Categories Octopus
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large soup pot with water, enough to submerge the octopus.
- Cut onion in half and add to water, along with the bay leaves.
- Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
- You are within your rights to use your culinary judgement on that particular point.
- hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
- Bring the water back to a boil and place the octopus in the water.
- This time we will leave it in there.
- Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
- Remove from water, and slice diagonally into rounds (ovals really).
- The slices should be about 1/2" thick.
- Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
- The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
- Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
- You may wish to garnish with chopped parsley.
Nutrition Facts : Calories 281.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 108.8, Sodium 528.8, Carbohydrate 26.7, Fiber 3, Sugar 2.1, Protein 36.3
PULPO A LA GALLEGA : GALICIAN OCTOPUS
Easy and Healthy galician octopus with Potatos. More here : https://www.facebook.com/Mediterraneanfoodrecipes
Provided by mediterraneanfoodrecipes
Time 1h15m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Peel the potatoes and put them to cook in a pan with boiling water and a little salt. Drain, cut into slices and reserve.
- Scary octopus 3 times in a large pan of boiling water (meter out of the water and, holding it by the head, until it shrinks)
- Then enter it definitely and cooking for 30 minutes. Leave temper and cut into small pieces with the help of scissors. Reserve.
- To serve, put the base of a wooden saucer and potato slices placed over the piece of octopus. Seasoned with a splash of olive oil and sprinkle with paprika. Season with coarse salt and ... Enjoy!
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