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 special dish, pulpo a la gallega (octopus). One of my favorites food recipes. For mine, I am going to make it a little 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 appreciated by millions every day. It is simple, it is quick, it tastes delicious. Pulpo a la gallega (octopus) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Take 4 potatoes
  2. Get 1 large octopus (more than 1kg or 2lb)
  3. Get 1 bay leaf
  4. Get 1 bunch rocky salt
  5. Take 1 olive oil
  6. Get 1 Spanish smoked paprika (can be hot, sweet, or both)
  7. Prepare 1 olive oil, extra virgin
  8. Make ready 2 cup water
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.

So that’s going to wrap this up with this special food pulpo a la gallega (octopus) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in 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!