Galician-style octopus
Also known as ‘Pulpo a la Gallega’. A famous preparation of octopus with the traditional flavours of Spain.
Makes 1500g.
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Ingredients
|
1 |
kg |
octopus |
|
500 |
g |
carrot |
|
5 |
|
shallots |
|
10 |
|
peppercorns |
|
1 |
kg |
baby potatoes |
|
As needed: |
|
olive oil |
|
As needed: |
|
sea salt |
|
As needed: |
|
ground paprika |
Preparation method
- Clean the octopus (see component: Cleaning octopus).
- Clean the carrots and shallots and cut into rings.
- Bring three litres of water with salt to the boil and add the vegetables, pepper, and the octopus.
- Bring back to the boil and turn down the heat so that the water remains just below boiling point.
- Cook the octopus in the boiling water for 45 minutes.
- Remove the octopus from the water.
- Pour the cooking liquid through a sieve.
- Cook the potatoes in the cooking liquid from the octopus for 20 minutes.
- Cut the potatoes in half and cut the tentacles from the octopus.
- Arrange the potatoes and the octopus on the plate.
- Season with a little olive oil, salt, and ground paprika.
Serving suggestions
- As a starter with fennel shavings and lemon.
- As part of a selection of tapas in a smaller version.
- As a component of a fruits de mer platter.