Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, pulpo a la gallega (octopus). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pulpo a la gallega (octopus) is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Pulpo a la gallega (octopus) is something which I have loved my entire life. They’re fine and they look wonderful.
Light a grill or preheat a grill pan. Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia , where octopus is a specialty and a common catch for local fishermen.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pulpo a la gallega (octopus) using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pulpo a la gallega (octopus):
- Make ready 4 potatoes
- Prepare 1 large octopus (more than 1kg or 2lb)
- Take 1 bay leaf
- Get 1 bunch rocky salt
- Get 1 olive oil
- Get 1 Spanish smoked paprika (can be hot, sweet, or both)
- Take 1 olive oil, extra virgin
- Get 2 cup water
Moreover, the best version is the traditional one with nothing added, making it one of the most representative and best-known dishes in Spanish cuisine. The Galician Octopus (or "gallega pulpo" in Spanish) is one of my favorite tapas. Specialty Galicia, a beautiful region just north of Portugal, these tapas are very popular throughout Spain. Moreover, the Galicians call it octopus "a feira", that is to say, octopus fair, because since very old, we find octopus stands in all the fairs.
Instructions to make Pulpo a la gallega (octopus):
- Thoroughly clean the fresh octopus.
- Open head and remove the entrails.
- Add water to boil with some salt and the bay leaf. You can use a large casserole pot.
- 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.
- Leave it to boil for 30 minutes. Depends on the size of the octopus.
- Turn off the head and leave everything in the pot for 5 to 10 minutes. This prevents the meat from peeling.
- 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.
- 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.
- 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.
- Generously add rocky salt, olive oil, and the paprika to taste. Serve hot.
Prepare the Galician Octopus Pulpo a la Gallega. Origin: Galicia Pulpo a la gallega-Galician style octopus- takes us back many centuries, not because the recipe was the same, but because octopus has been consumed in this autonomous region for longer than we can count. Octopus was one of the few types of seafood that was transported from the coasts to the interior towns and in fact it was far more appreciated in these. Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on.
So that’s going to wrap this up for this special food pulpo a la gallega (octopus) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
