The Home of UK Spanish Food Lovers
Galician Octopus
Pulpo Gallega
Type of Dish:
Main Meals
Approx. Preparation Time:
About 60 minutes
Difficulty:
Foodie's Play
Serves:
4 people
An octopus correctly predicted Spain would win the World Cup in 2010. Ever since then sales of Octopus have risen in the country. Frankly, I'd rather eat Octopus than follow its football tips. My favourite serving has to be pulpo gallega, as it is known in wider Spain, or pulpo feira - as it is called in its place of origin. Gorgeous Galicia. It rains often in Galicia. The consolation is that the region serves some of the finest seafood to be found anywhere in Spain.
List of Ingredients:
2kg Octopus
2kg peeled potatoes
2 tablespoons of cayenne pepper or parika
2 tablespoons of rock salt
350 mils of virgin olive oil
Preparation Instructions:
First wash the octopus in cold running water. Bring a large saucepan of salted water to the boil. Place the octopus in the pan and sommer for 30 minutes. Remove the octopus and leave it to cool. Cook the peeled potatoes in the same liquid for about 20 minutes until they are tender. Cut the octopus into small slices. Then remove the ptoatoes and slice them. Place them in a large plate. Cover the potatoes with the slices of Octopus. Drizzle the Olive Oil on top. Sprinkle with paprika or cayenne pepper (whichever you prefer). Sprinkle rock salt and serve to your guests.
Comments
Two other lovely ways to eat octopus in Galicia are doing it grilled on a barbaque splitting the legs down the middle; it gets cooked completely and crispy on the outside and in a stew with potatoes and onion and a little paprika.
Having lived in Galicia for 35 years I think I have tried octopus in every form and shape.
By the way I sell houses in Green Spain and the weather is lovely; If it didn't rain it wouldn't be green with 300.000 trees, I prefer this to the desertic rest of Spain.
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