Spanish tapas III : Galician Octopus “Pulpo a feira” 🐙

One of the most delicious tapas of the North of Spain is “Pulpo a feira”. It’s a simple and elegant plate, where you can taste the sea and appreciate the humble roots of the Galician  people.


Time: 1.30 – 2 h                Portions: 6


Ingredients

  • 1 🐙 don’t worry if it’s not fresh. Because if you frozen the octopus, it will be tender, as result of the broken muscle fibers (trick).
  • 2 or 3 big potatoes
  • 1 onion cut into quarters
  • 2 leaves of bay, Spanish paprika, salt and olive oil

Instructions

  1. Here it’s a video for preparing the 🐙, but your fishmonger can do it better for you. cheating video
  2. In a big pot put 3l of water and salt to boiling add the bay and the onion.
  3. Trick this is called to “scare” the octopus, you have to submerge three times the octopus so it shrinks and it won’t peel off during the cooking.
  4. Cook the octopus for about an hour, to know if it’s cook, her it’s a trick poke a toothpick and if you can take it off easily it’s cook perfectly.
  5. Set aside the octopus and you can use the same water to cook the potatoes.
  6. Traditionally it’s served in a round wooden tray.
  7. Slice the potatoes and the octopus.
  8. First put the potatoes then on top the octopus and sprinkle the paprika with the olive oil.
  9. Hope you enjoy it.

 

 

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