Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, galician style octopus. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. This quick and rustic octopus dish is an incredibly delicious way of enjoying the taste, texture, and tradition of Galician octopus.
Galician style octopus is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Galician style octopus is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have galician style octopus using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Galician style octopus:
- Get 2-3 kg Boiled octopus, about
- Get to taste Paprika, spicy or sweet, according
- Make ready 3-4 medium potatoes
- Take to taste Thick salt
- Get as needed Olive oil
While octopus is an acquired taste, this recipe is guaranteed to please the palate. • Follow Grandma Sita's ancestors how to cook step by step delicious Galician-style octopus recipe. Galician style octopus Pulpo a feira traditional lunch Melide, Spain - Galician Style Boiled Squid Octopus Being Prepared in one of the Traditional Restaurants in Melide, Spain. "Pulpo Gallego" or Galician-Style Octopus is a "tapa" or appetizer served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil, lemon and smoked Spanish. Download Galician octopus stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.
Instructions to make Galician style octopus:
- First, we boil the potatoes. We pour plenty of water with a handful of salt into a casserole, and we put the potatoes in it. We bring it to boil and let it cook for about 30 min. When we prick with a knife and it comes out of the potato without difficulty, they will be ready.
- Let the potatoes cool and peel them. Then, we cut them in slices about 0.5 to 1cm thick approx. and place them on a plate. A wooden plate is traditionally used, but you can do it on a ceramic one.
- Chopped the boiled octopus in small pieces, about one finger thick. It’s easier to use scissors than a knife for the cutting. Then, put it on top of the potatoes.
- Finally, season with a large amount of paprika on top, a drip of olive oil – extra virgin better – and thick salt.
The Galician octopus it´s also known as polbo á feira in Galician or pulpo a la feria in Spanish, and It´s not only the simplest way to cook the octopus. The Galician style octopus is an octopus dish typical from Galicia, a region in the northwest of Spain. This region is known for its seafood tradition, with this recipe being spread to the whole country as it's. Polbo á feira (Pulpo a la gallega in Spanish) (Galician name literally meaning "fair-style octopus") alternatively known as pulpo estilo feira is a traditional Galician dish. This dish is prepared by first boiling the octopus inside a copper cauldron.
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