Traditional Galician Octopus: A Taste of Spain
If you’re craving a taste of Spanish cuisine that’s both simple and sumptuous, the Traditional Galician Octopus dish is a must-try. Known in Galicia as “Pulpo a la Gallega,” this dish is celebrated for its tender texture and aromatic flavor, making it a beloved choice at many Spanish feasts and tapas bars. Here’s how to bring this classic dish to your table.
Ingredients:
- 1 1/2 pounds frozen octopus
- 4 large potatoes
- 1/4 cup Spanish extra-virgin olive oil, for drizzling
- Salt, to taste
- 1 dash sweet Spanish paprika
Directions:
- Prepare the Ingredients: Gather all the ingredients to ensure a smooth cooking process.
- Cook the Octopus: In a large pot, bring water to a boil over high heat. Place the frozen octopus directly into the boiling water and cook until tender, which should take about 1 hour. Once cooked, remove the octopus from the water and let it cool. Then, refrigerate it for at least 1 hour to enhance its texture.
- Prepare the Potatoes: While the octopus is chilling, clean the potatoes using a vegetable brush. Boil them in a medium pot until they are fork-tender, about 25 minutes. After boiling, drain and rinse the potatoes under cold water. Let them cool, peel, and slice into 1/3-inch rounds.
- Assemble the Dish: Cut the chilled octopus into bite-sized chunks. Slice the legs into 1/2-inch rounds and the head into thin strips. Arrange the potato slices on a platter and top them with the octopus chunks. Drizzle with Spanish extra-virgin olive oil and season with salt and paprika to bring out the authentic Galician flavors.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 1 hour 25 minutes
- Total Time: 2 hours 40 minutes
- Calories: 350 kcal per serving
- Servings: 4
This Traditional Galician Octopus dish not only offers a delightful taste but also a glimpse into the rich culinary traditions of Galicia. It’s perfect for a family dinner or a special occasion that calls for something uniquely delicious and authentically Spanish. Enjoy the succulent flavors and share the joy of cooking something truly special!
Traditional Galician Octopus
- Total Time: 2 hours 40 minutes
- Yield: 4 1x
Description
The Traditional Galician Octopus, or Pulpo á Feira, is a celebrated dish hailing from the heart of Galicia, Spain. This dish is all about simplicity and flavor, focusing on the natural taste of the sea that the octopus provides. Drizzled with quality Spanish olive oil and sprinkled with sweet paprika, each bite offers a burst of robust flavors that transport you straight to the bustling seafood markets of Galicia.
Pulpo á Feira is not just a meal; it’s a cultural symbol in Galicia. Traditionally served during festivals and gatherings, it fosters a sense of community and celebration. With this recipe, you can bring the festivity and heritage of Galician cuisine into your own kitchen, creating a dish that’s both delightful to the palate and rich in tradition.
Ingredients
1 1/2 pounds frozen octopus
4 large potatoes
1/4 cup Spanish extra-virgin olive oil, for drizzling
Salt, to taste
1 dash sweet Spanish paprika
Instructions
Gather the ingredients.
Boil a large pot of water over high heat. Place the frozen octopus directly in the boiling water. Cook until tender, about 1 hour.
Remove the octopus from the water and let cool. Refrigerate for at least 1 hour.
Cut the chilled octopus into bite-sized chunks, slicing the legs in 1/2-inch rounds and the head into thin strips.
Clean the potatoes with a vegetable brush. Boil in a medium pot until fork-tender, about 25 minutes.
Drain, rinse under cold water, and let cool. Peel and slice into 1/3-inch rounds.
Arrange the potato slices on a platter, top with octopus. Drizzle with olive oil and season with salt and paprika.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
Nutrition
- Calories: 350 kcal