Pulpo a la Gallega
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4 people
-
Calories
251 kcal
-
Course
Main Course
-
Cuisine
Spanish
Pulpo a la Gallega
Report
Pulpo a la gallega or polbo á feira is a traditional Galician dish eaten all over Spain, made with cooked octopus.
Share:
Ingredients
- 1 octopus (about 6 lb / 3 kg)
- 6 medium potato
- 1 tablespoon pimentón de la Vera (sweet smoked paprika)
- 1 bay leaf
- extra virgin olive oil
- ½ teaspoon salt fine
- salt freshly ground, coarse
Equipment
- Dutch oven
Instructions
- Place the octopus in a large Dutch oven and cover it with a very generous amount of water. The octopus should be completely submerged.
- Add ½ teaspoon of fine salt and bring it to a boil.
- Cover and cook the octopus for 30 minutes, over medium heat.
- To test the degree of doneness, stick a small sharp knife into the octopus. When it comes in and slides inside, the octopus is cooked.
- Place the potatoes in a large pot and cover generously with water. They must be completely submerged.
- Bring them to a boil, cover them and cook them over medium heat for 35 minutes.
- Also test the cooking using a small sharp knife and check the tenderness of the potatoes.
- While the potatoes cook, using a kitchen chisel, cut the octopus tentacles into small pieces.
- Peel the cooked potatoes and cut them into slices ¼ inch (0,5 cm) thick.
- Then place them in a wooden plate and sprinkle them with a drizzle of olive oil (amount to taste)
- Sprinkle the potatoes with half the pimentón de la Vera and freshly ground coarse salt.
- Place the octopus on top of the potatoes. The octopus should cover the potatoes almost completely.
- Drizzle the octopus with olive oil (amount to taste).
- Sprinkle the remaining pimentón de la Vera and coarse salt, freshly ground.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
