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Pulpo a la Gallega
By canarygirl on April 17, 2003
Photo by Creep
2 Reviews
- Prep Time: 20 mins
- Total Time: 40 mins
- Servings: 4-6
Photo by Creep
About This Recipe
"If you've never tried octopus, this is a great way to start. Delicious, tender and mouthwatering. This is truly one of my favorite ways to eat octopus."
Ingredients
- 2 lbs octopus
- 1 onion
- 2 bay leaves
- 2 larger potatoes, boiled and sliced diagonally into rounds ( about 1/2" in thickness or less)
- 1 teaspoon hot paprika, to taste ( about, or more)
- sea salt
- extra virgin olive oil
Directions
- Fill a large soup pot with water, enough to submerge the octopus.
- Cut onion in half and add to water, along with the bay leaves.
- Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
- You are within your rights to use your culinary judgement on that particular point.
- hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
- Bring the water back to a boil and place the octopus in the water.
- This time we will leave it in there.
- Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
- Remove from water, and slice diagonally into rounds (ovals really).
- The slices should be about 1/2" thick.
- Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
- The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
- Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
- You may wish to garnish with chopped parsley.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 281.1
- Calories from Fat 22
- 16%
- Amount Per Serving
- %
- Total Fat 2.5g
- 3%
- Saturated Fat 0.5g
- 2%
- Cholesterol 108.8mg
- 36%
- Sugars 2.0 g
- Sodium 528.7mg
- 22%
- Total Carbohydrate 26.7g
- 8%
- Dietary Fiber 2.9g
- 11%
- Sugars 2.0 g
- 8%
- Protein 36.2g
- 72%
Reviews
-
"Great dish. I used the cork method and the meat was as tender as a medium rare steak and just as flavirful. My variation is to roast potato slices instead of boiling and to add a bit of red pepper flakes."
By Creep on January 14, 2005 | 146572
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"Great recipe! I liked the red pepper flakes idea too. My twists: sprinkle with a few sliced black olives and capers... Boil the potatoes separately in chicken stock. Throw in a few slices of red bell pepper, previously sauteed in olive oil... YUM!
I'll upload pics soon :-)"
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