Tag Archives: pulpo a la gallega

food as a diffusion…

Here in UNIDEE we talk about food a lot – remember that most of the time, we share a table 3 times a day…for 4 months! It can be a little much some times…once you have left home you simply don’t share so much time – all the time – with the same people…

(escalibada – roasted aubergine, peppers and onions in a garlicky dressing)

Especially at the beginning of the residency food is something we all have in common, something we all can talk about…we talk about the differences, our eating habits…our national culinary peculiarities…the Philippine love for bannana ketchup…

(preparing the sangria – the vodka gives it that extra “kick”)

I have to say though, that preparing food together and then sitting down to eat it has to be one of the most satisfying group activities available. During times of stress it can diffuse (at least temporarily) tense situations. Right now, three quarters of the way through this 4 month residency, things can get pretty tense, people get pissed off, impatient…normal stuff… However for one night at least, all this can be forgotten. On this particular occasion it was the turn of the Spanish contingent…who went off to the cafeteria to prepare a dinner of iberian delicacies. Four of us cooked gazpacho, tortilla, croquetas de pollo, escalibada, pulpo a la gallega, calamares and pan tumaca all washed down with a delicious but deadly sangria. Two hours of frenetic kitchen activity followed by a long evening shared around the dinner table…Life for those few hours at least was pretty good though i say so myself…

(pulpo – octopus, is first boiled till tender to prepare pulpo a la gallega – full recipe here)

(thanks to Aleksandrija Ajdukovic or the photos on this post – ‘cos i was too busy cooking!)

other foody posts on this blog:

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

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