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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pulpo a la gallega (octopus). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pulpo a la gallega (octopus) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pulpo a la gallega (octopus) is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Get 4 potatoes
  2. Make ready 1 large octopus (more than 1kg or 2lb)
  3. Make ready 1 bay leaf
  4. Get 1 bunch rocky salt
  5. Prepare 1 olive oil
  6. Take 1 Spanish smoked paprika (can be hot, sweet, or both)
  7. Get 1 olive oil, extra virgin
  8. Take 2 cup water
Instructions 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’s going to wrap this up for this exceptional food pulpo a la gallega (octopus) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!