Pulpo A La Gallega Recipe The Genuine Galician Style Octopus
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
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- Cut the head off the octopus at its base. Discard it or use it for something else, if you can find a use for it.
- To keep the skin on the octopus while you cook it, it's a good idea to "shock" it first by dipping it a few times in boiling water. Boil your water and dip the octopus into the water for 10-20 seconds, and then remove it. Repeat the process twice more until the legs of the octopus curl up.
- Now you can either cook it over the stovetop or in your slow cooker. If you plan to cook it on the stovetop, add the octopus to your boiling water. For the slow cooker method, add your octopus to your slow cooker and fill with enough water to cover it.
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