Spanish (Galician) Octopus: Pulpo a'la Gallega
User Reviews
4.9
Spanish (Galician) Octopus: Pulpo a'la Gallega
Description
This dish begins by freezing fresh octopus to tenderize it, then thawing it overnight in the refrigerator. The octopus is boiled in salted water for 30 minutes until cooked through. After cooking, the tentacles are sliced into approximately half-inch pieces, with slightly thicker slices on thinner ends to maintain texture. The slices are arranged on a wooden plate, an authentic presentation in Galicia.
Each slice is generously seasoned with both sweet and hot quality Spanish paprika, giving the octopus subtle warmth and smokiness. Sea salt flakes and freshly ground black pepper add a crispness to the flavor profile, while a drizzle of high-quality extra virgin olive oil adds richness. A final touch is a little of the octopus cooking water drizzled on top to maintain moisture.
The dish is commonly eaten as a tapa or appetizer and served with toothpicks for easy picking. Its straightforward preparation focuses on respecting the octopus's texture and flavor amplified by the simple yet characteristic seasonings.
Ingredients
- 1 kilogram octopus tentacle large
- paprika quality Spanish sweet
- paprika quality Spanish hot
- extra virgin olive oil
- sea salt flakes
- black pepper freshly ground
Instructions
- If the octopus is fresh, freeze it until frozen.
- Place the octopus in the fridge the night before preparing it, in order to allow it to defrost for cooking.
- Fill the large pot ¾’s with salted water and bring to the boil.
- Leaving the heat on high, place the octopus into the water and cook for 30 minutes.
- Remove the octopus from the water.
- Slice the tentacles into 1 cm (½ inch) thick pieces. Slice them a little thicker as you get to the thinner parts of the tentacles.
- Arrange on a wooden plate.
- Season liberally with both paprikas.
- Season liberally with salt and pepper.
- Drizzle with olive oil.
- Finish by drizzling with a little of the poaching water.
- Serve with tooth picks in a few pieces of the octopus.
Notes
User Reviews
Overall Rating
4.9
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