pulpo a la gallega

(illustration by mvp)

This is a staple in Galicia, there are places that serve only this dish…It is deceptively simple, but has to be cooked just right to avoid a mouth full of rubbery tentacles…not nice…Again the ingredients are few and simple, don’t be tempted to add more, it doesn’t need it.

 

PULPO A LA GALLEGA

INGREDIENTS:

one whole octopus (pulpo)

potatoes

good olive oil

hot paprika

salt

METHOD

First the octopus must be dunked fully and quickly in a pan of plain boiling water 7 times, this will stop the skin from splitting. Cook for around an hour or so until tender, pinching the octopus with a fork to check

Boil some potatoes.

When the octopus is cooked, snip into bite size pieces and toss it in a pan with olive oil and salt. Heat if necessary and then tip onto a plate containing thick sliced boiled potatoes. Drizzle with good olive oil and sprinkle with hot paprika. Traditionally, it is served on a wooden plate.

other food posts:

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano

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One response to “pulpo a la gallega

  1. really, when is the cookbook coming out? lovely illustration too

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