Galician octopus, a delicatessen of 10
Today I wanted to bring you this magnificent dish, Galician octopus, a very typical dish from the province of Galicia. In the pulpeiras From Galicia, this dish has been cooked very traditionally for many years.
El octopus Galician is a delicacy of kings, since its meat is very juicy thanks to the very particular procedure of its cooking. In addition, it is very easy to prepare and its seasoning makes it become a Deli 10 for any party or celebration.
Ingredients
- Water.
- 1 fresh whole octopus of 1 kg and a half.
- Laurel.
- Salt
- Potatoes.
- Sweet or hot paprika.
- Olive oil.
Preparation
The first thing we have to do to prepare this Galician octopus is cook the octopus. In the market there is also frozen octopus that if you put it under hot water it is ready to eat, and they say that its meat is more tender. However, I have prepared it for you in the old way.
We will put a high enough pot with water so that the whole octopus can fit. When it starts to boil we will add a handful of salt and some bay leaves. Now comes the process called 'scares' the octopus, which is nothing more than introducing and removing the octopus 3 times, so that the fibers of the meat do not become tight.
When we scare it those three times, we will leave it inside the pot cooking. The time will depend on the weight of the octopus. For a medium octopus you will only need a few 30 min approximately. When it is done we reserve it separately.
At the same time the octopus is cooked, we will cook the potatoes. To do this, we will cook them whole (with skin) for about 20-25 minutes. Once cooked, we will let them cool a little. We will cut them into slices of at least 1 cm thick.
When everything is ready it's time to mount the plate. To do this, we will place the potato slices on the source, we will add a splash of oil for all of them and a little salt. Then we will put a piece of octopus (previously cut into slices) on each potato slice.
Finally, we will season the octopus. To do this, we will add another splash of olive oil on top, salt flakes if you have it, otherwise, nothing happens, with normal it is also worth it, and sweet or spicy paprika, as you want it normal or spicy.
More information - Octopus casserole
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 154
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The amount of paprika in the photo is disproportionate, they would never put something like that in Galicia. It is about a tenth of what is seen in the photo, the point is that the dish tastes like octopus.
First of all, before writing a recipe for a dish, you have to come to Galicia, taste it, appreciate it with your eyes and then try to cook it.
If you allow me, I invite you to come to my house to eat a good octopus.