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Galician octopus, also known as “Pulpo a la Gallega,” is a traditional dish from the Galicia region in northwestern Spain. It is a simple and delicious recipe, where the octopus is cooked until tender and served with potatoes, olive oil, coarse salt, and paprika (sweet or spicy). This dish is very popular throughout Spain and is often served as a tapa (snack) in bars and restaurants.
INGREDIENTS
1 octopus weighing 1.5 kg on average
3 cloves of garlic
1 tablespoon hot/sweet paprika
3 to 4 tablespoons of olive oil
1 tablespoon of coarse salt
Potatoes, as many as you think necessary.
PREPARATION METHOD
1. Boil about 2 liters of water in a large pot. Add the bay leaves, salt and garlic, and bring to a boil.
2. When it boils, dip the octopus three times in a row and let it rest for a while outside the pan, this will prevent the skin from coming loose.
3.Place the octopus in the boiling water and let it cook for about 50 minutes, the cooking time varies depending on the size of the octopus.
4.Remove the octopus without dispensing the water, drain and cut the octopus into slices about 1cm thick and place in a large bowl, preferably a wooden board.
5.Cook the potatoes already cut into thick pieces in the water in which the octopus was cooked and place them next to the octopus pieces.
6. Sprinkle with coarse salt and drizzle with olive oil mixed with paprika. If you prefer, sprinkle the paprika and then drizzle with olive oil. Let the octopus rest so that the flavor of the olive oil and paprika is incorporated.
PRODUCT BASKET
Oliveira Da Serra Classic Olive Oil 750ml
Traditional Fine Table Salt Bisnaga Saldomar 250g
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