Tag Archives: octopus

restaurant still lives…


The restaurants of La Coruña and Santiago de Compostela often have glass windows that display the local fine raw produce they cook inside. The windows groan under the weight of great hunks of meat, octopuses (please note that the plural of octopus is not octopi – it’s a greek word, not a latin one…so there!) and all manner of shellfish…I find these windows to be incredibly beautiful, like a Velazquez still life or the raw materials for an Arcimboldo painting…

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Meanwhile in bar malpica we feast on chippirones a la plancha (chargrilled squid), sweet and caramelised by the grill, parrochas fritas (fried little fish) and pimientos (little fried sweet green peppers)

other foody posts on this blog:

callos a la gallega

ossobuco vs xerrete

in praise of colombian food

few flowered recipes

first forage of the season

nose to tail and farajullas

flloeira

cocido gallego

chorizos

returning to the matanza

chorizos

chocolate con churros

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

braid burn

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

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