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Name: Pulpo a la Gallega
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Galicia, Spain
Ingredients: 1.5 kg octopus; 800 g waxy potatoes; 80 ml extra virgin olive oil; 2 tsp sweet smoked paprika; 2 tsp coarse sea salt; 2 bay leaves; 3 L water

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Galicia, Spain1 h 15 minServes 4уже готовили

Pulpo a la Gallega

Polbo á feira

Ингредиенты7

octopus1.5 kg
waxy potatoes800 g
extra virgin olive oil80 ml
sweet smoked paprika2 tsp
coarse sea salt2 tsp
bay leaves2
water3 L

морепродуктыовощидругоеспеции и соусы

Приготовление

Rinse the octopus and freeze it overnight, then thaw it fully; this tenderizes the flesh.
Bring a large pot of unsalted water with the bay leaves to a rolling boil.
Dip the octopus in and out of the water three times by the head, then submerge it and simmer gently for 40 to 50 minutes until a knife slides easily into the thickest tentacle.
Meanwhile, boil the potatoes in their skins in salted water until just tender, then drain, peel, and slice into thick rounds.
Lift out the octopus, let it rest a few minutes, then cut the tentacles into bite-sized pieces with kitchen scissors.
Arrange the potato slices on a wooden board or platter, top with the octopus, and sprinkle generously with coarse salt and paprika.
Drizzle with olive oil and serve warm.