Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, galicia octopus and potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Galicia Octopus and Potatoes is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Galicia Octopus and Potatoes is something that I have loved my whole life. They are fine and they look fantastic.
Addresses swelling, painful urination and urgency. It originated in the northwestern Spanish region of Galicia where octopus is a specialty and a common catch for local fishermen. This tapa recipe is easy despite its unusual star ingredient. It is simply cooked octopus served with boiled potatoes, olive oil, and sweet Spanish paprika.
To get started with this particular recipe, we must prepare a few ingredients. You can cook galicia octopus and potatoes using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Galicia Octopus and Potatoes:
- Take 200 grams Boiled octopus
- Get 2 Potatoes
- Make ready 2 clove ★Garlic (finely chopped)
- Get 1 filet ★Anchovies (finely chopped)
- Make ready 2 tsp ◎Paprika powder
- Take 1/2 tsp ◎Salt
- Take 1 dash ◎Pepper
Galician Style Octopus, locally known as Pulpo a la Gallega in Spanish or polbo á feira in Galician, is actually from the Province of León. It is a festive dish eaten during the Galician fairs (ferias). You can also serve it as tapas. In Galicia where octopus is a longstanding favorite, cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves.
Steps to make Galicia Octopus and Potatoes:
- Heat olive oil in a pot, then add the ★ ingredients and sauté until fragrant.
- Cut the potatoes into 2 cm chunks, plate, wrap with plastic wrap, and heat in a microwave at 600 W for 5 minutes. Lightly boil the octopus.
- Add the microwave-steamed potatoes and boiled octopus to the pot and mix well with the ★ ingredients. Cover with a lid and steam over low heat for 5 minutes. Be careful not to let it burn.
- Open the lid and season with the ingredients. Leave the lid off for a while to let the moisture of the potatoes to evaporate while stirring over low heat. Okay, it's done! That was easy!
You can also serve it as tapas. In Galicia where octopus is a longstanding favorite, cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves. It should be tender in one to two hours, depending on size (test it by pricking with a skewer). Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.
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