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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pulpo a la gallega (octopus). It is one of my favorites. For mine, I will 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 enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pulpo a la gallega (octopus) is something which I’ve loved my whole life.

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