Pulpo á Feira Fiercefirey Octopus Recipes

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PULPO A LA GALLEGA RECIPE- THE GENUINE GALICIAN-STYLE OCTOPUS RECIPE



Pulpo a la Gallega Recipe- The Genuine Galician-Style Octopus Recipe image

Pulpo a la gallega or a feira - Galician-style octopus is one of those recipes that should not be underestimated, because although it has few ingredients (octopus, potatoes, extra virgin olive oil, salt and paprika), finding the octopus' optimal cooking time requires a bit of practice. So, let's get our hands on this delicacy from the cold waters of the Atlantic!

Provided by Spain Food Sherpas

Categories     entree

Time 1h

Yield 4

Number Of Ingredients 5

1 octopus (2 kg), clean and ready.
1 kg of potatoes.
Coarse salt.
Pimenton-Paprika Powder (sweet or spicy, as you prefer)
Extra virgin olive oil.

Steps:

  • Fill a large pot with water and put it on the heat (don't add salt).
  • When it starts to boil, we have to "scare" the octopus. This technique consists of taking the octopus by the head and dipping it in and out of the boiling water three times (about 5 seconds each time).
  • put the octopus in the water and once it starts to boil again, we let it cook for about 30 - 35 minutes.
  • Once the cooking time is over, turn off the heat and let the octopus rest for another 15 minutes..
  • Transfer the octopus to a bowl and put the potatoes, well cleaned, with skin on and cut in half, in the same water. Let them cook for about 15 minutes

Nutrition Facts : ServingSize yield, Calories 106 cal, Fat 4.73 g

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