Octopus in Spanish Style (pulpo A la Gallega)

Name: Octopus in Spanish Style (pulpo A la Gallega)
Ingredients: -1 octopus of max. 1 kg -13 or 15 small potatoes -olive oil -paprika -salt -pepper

Over - Octopus in Spanish Style (pulpo A la Gallega) by Robertina O. - Recipia

The octopus is a versatile and flavorful ingredient, and preparing it can become a true culinary art. We start with frozen octopus, which we take out of the freezer and place in a bowl, allowing it to gradually thaw in the refrigerator for about 12 hours. It is essential to respect this thawing time to maintain the texture and flavor of the octopus meat. The next day, when the octopus is completely thawed, we boil it in a pot of water. It is important to add a little salt to the water to enhance the flavors. We boil the octopus for about an hour until it becomes tender. The fork test will confirm if it is ready: if the fork goes easily into the meat, then the octopus is perfect to be taken out of the water. Then, we let the octopus cool down a bit. Meanwhile, we take care of the potatoes. We wash the potatoes well, leaving the skin intact, and boil them in another pot. It is important that they boil evenly, so we make sure they are completely covered with water. After boiling, we test with a fork; if it goes in easily, the potatoes are ready. We take them out of the water and let them cool down a bit before peeling. Once the potatoes have cooled, we peel them, then cut them in halves or slices, depending on preference. We arrange the potatoes on a platter, generously drizzling them with olive oil, and then add salt, pepper, and paprika to give them extra flavor. Now we focus on the octopus. After it has cooled, we clean it if necessary and cut it into slices. We place the octopus slices on the platter, on top of the potatoes, and drizzle them again with olive oil, finishing with salt, pepper, and paprika. To arrange the dish, we can place the potatoes around the edge of the platter and the octopus in the center, or we can opt for a layered presentation, with the potatoes under the octopus. Regardless of the serving style, the combination of octopus and potatoes is delicious. This dish is easy to make, healthy, and brings a taste of the sea to the table, perfect for any occasion. Enjoy your meal!

Ingredients

-1 octopus of max. 1 kg -13 or 15 small potatoes -olive oil -paprika -salt -pepper

Octopus in Spanish Style (pulpo A la Gallega)

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