Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, galician style octopus. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia, where octopus is a specialty and a common. This quick and rustic octopus dish is an incredibly delicious way of enjoying the taste, texture, and tradition of Galician octopus.
Galician style octopus is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Galician style octopus is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook galician style octopus using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Galician style octopus:
- Make ready 2-3 kg Boiled octopus, about
- Make ready to taste Paprika, spicy or sweet, according
- Take 3-4 medium potatoes
- Get to taste Thick salt
- Prepare as needed Olive oil
While octopus is an acquired taste, this recipe is guaranteed to please the palate. Galician style octopus Pulpo a feira traditional lunch Melide, Spain - Galician Style Boiled Squid Octopus Being Prepared in one of the Traditional Restaurants in Melide, Spain. • Follow Grandma Sita's ancestors how to cook step by step delicious Galician-style octopus recipe. Sadly, I can't get Galician octopus in New York, but I still continue to enjoy the dish at home today. They'll absorb the octopus flavor, so that even the starchy bites deliver that same great Galician.
Instructions to make Galician style octopus:
- First, we boil the potatoes. We pour plenty of water with a handful of salt into a casserole, and we put the potatoes in it. We bring it to boil and let it cook for about 30 min. When we prick with a knife and it comes out of the potato without difficulty, they will be ready.
- Let the potatoes cool and peel them. Then, we cut them in slices about 0.5 to 1cm thick approx. and place them on a plate. A wooden plate is traditionally used, but you can do it on a ceramic one.
- Chopped the boiled octopus in small pieces, about one finger thick. It’s easier to use scissors than a knife for the cutting. Then, put it on top of the potatoes.
- Finally, season with a large amount of paprika on top, a drip of olive oil – extra virgin better – and thick salt.
Galician style octopus, pulpo a la gallega. Traditional spanish dish Galician style octopus. Pulpo a la gallega - Galician style octopus - takes us back many centuries, not because the The name in galician for pulpo a la gallega is "pulpo a feira" (fair style octopus) for a very simple reason. The Galician octopus it´s also known as polbo á feira in Galician or pulpo a la feria in Spanish, and It´s not only the simplest way to cook the octopus. "Pulpo Gallego" or Galician-Style Octopus is a "tapa" or appetizer served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil, lemon and smoked Spanish.
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