Ingredients
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2
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1
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2
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2
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1
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Directions
Pulpo a la Gallega, If you’ve never tried octopus, this is a great way to start Delicious, tender and mouthwatering This is truly one of my favorite ways to eat octopus , Great recipe! I liked the red pepper flakes idea too My twists: sprinkle with a few sliced black olives and capers Boil the potatoes separately in chicken stock Throw in a few slices of red bell pepper, previously sauteed in olive oil YUM! I’ll upload pics soon :-), Great dish used the cork method and the meat was as tender as a medium rare steak and just as flavirful My variation is to roast potato slices instead of boiling and to add a bit of red pepper flakes
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Steps
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1
Done
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Fill a Large Soup Pot With Water, Enough to Submerge the Octopus. |
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2
Done
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Cut Onion in Half and Add to Water, Along With the Bay Leaves. |
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3
Done
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Some Will Say That Also Adding a Wine Cork (yes a Wine Cork) Will Ensure a Tender Octopus. |
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4
Done
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You Are Within Your Rights to Use Your Culinary Judgement on That Particular Point. |
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5
Done
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Hehe Bring the Water to Boiling, and Submerge the Octopus 3 or 4 Times, to Scald It Basically. |
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6
Done
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Bring the Water Back to a Boil and Place the Octopus in the Water. |
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7
Done
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This Time We Will Leave It in There. |
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8
Done
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Reduce Heat to a Simmer, and Cook the Octopus 20 Minutes-- a Larger Octopus Will Require Longer Cooking Time-- Up to 45 Minutes. |
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9
Done
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Remove from Water, and Slice Diagonally Into Rounds (ovals Really). |
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10
Done
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the Slices Should Be About 1/2" Thick. |
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11
Done
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Presentation: Arrange Potato Rounds on a Plate or Wooden Serving Tablet and Top Each With a Slice of Octopus. |
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12
Done
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the Potato Should Be About the Same Size as the Octopus Slices, If not, Then Cut Potatoes Accordingly. |
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13
Done
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Liberally Sprinkle Paprika and Sea Salt Over All and Drizzle With Extra Virgin Olive Oil. |
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14
Done
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You May Wish to Garnish With Chopped Parsley. |
