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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pulpo a la gallega (octopus). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pulpo a la gallega (octopus) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Pulpo a la gallega (octopus) is something that I’ve loved my entire life.

Polbo á feira (Pulpo a la gallega in Spanish) (Galician name literally meaning "fair-style octopus") alternatively known as pulpo estilo feira is a traditional Galician dish. This dish is prepared by first boiling the octopus inside a copper cauldron. Before actually boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, held by its head. Pulpo a la Gallega is actually very simple to make, and doesn't use a lot of ingredients.

To begin with this recipe, we have to first prepare a few components. You can have pulpo a la gallega (octopus) using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pulpo a la gallega (octopus):
  1. Prepare 4 potatoes
  2. Take 1 large octopus (more than 1kg or 2lb)
  3. Prepare 1 bay leaf
  4. Make ready 1 bunch rocky salt
  5. Take 1 olive oil
  6. Take 1 Spanish smoked paprika (can be hot, sweet, or both)
  7. Prepare 1 olive oil, extra virgin
  8. Prepare 2 cup water

Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia where octopus is a specialty and a common catch for local fishermen. Galician Style Octopus (Pulpo a la Gallega). 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.

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.

Galician Style Octopus (Pulpo a la Gallega). 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. It is better to use frozen octopus, this way you don't have to pound it heavily before cooking (to avoid the.

So that is going to wrap this up for this exceptional food pulpo a la gallega (octopus) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!