Pulpo a la gallega (octopus)
Pulpo a la gallega (octopus)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, pulpo a la gallega (octopus). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pulpo a la gallega (octopus) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Pulpo a la gallega (octopus) is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pulpo a la gallega (octopus) using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pulpo a la gallega (octopus):
  1. Prepare 4 potatoes
  2. Make ready 1 large octopus (more than 1kg or 2lb)
  3. Take 1 bay leaf
  4. Make ready 1 bunch rocky salt
  5. Take 1 olive oil
  6. Prepare 1 Spanish smoked paprika (can be hot, sweet, or both)
  7. Take 1 olive oil, extra virgin
  8. Take 2 cup water
Steps to make Pulpo a la gallega (octopus):
  1. Thoroughly clean the fresh octopus.
  2. Open head and remove the entrails.
  3. Add water to boil with some salt and the bay leaf. You can use a large casserole pot.
  4. Plunge the whole octopus into the boiling water and remove immediately. This action makes it shrink and helps to make it soft. Repeat this action twice more and leave in the water.
  5. Leave it to boil for 30 minutes. Depends on the size of the octopus.
  6. Turn off the head and leave everything in the pot for 5 to 10 minutes. This prevents the meat from peeling.
  7. Peel 4 potatoes and boil them. The potatoes can be boiled in the water with the octopus but this will turn them an unusual colour.
  8. After the potatoes are boiled cut them into thick slices. Lay them by covering the surface of a plate. The tradition in Spain is to use a wooden dish.
  9. Chop the octopus into 10mm thick slices. Use scissors and arrange on top of the layer of potatoes by displaying the best cuts at the top.
  10. Generously add rocky salt, olive oil, and the paprika to taste. Serve hot.

So that is going to wrap it up for this special food pulpo a la gallega (octopus) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!