A Delicious Home Recipe for Pulpo Gallego
Meals made from fish and seafood are special. They’re so healthy and excellent for the body, as well as being so tasty, that it’s impossible to ignore how important they are for your diet. Today, we’ll share a delicious home recipe for Pulpo Gallego, or world-renown Galician octopus.
You already know that you need to pay close attention to details, not just for this recipe, but also to the nutritional advice and information about the ingredients. This is because what makes this seafood recipe so exceptional is its nutritional value.
This recipe provides your body with powerful nutrients just by including it in your diet now and then. There’s also another good reason to do so: it breaks the routine of eating red meats.
Something else that’s worth thinking about when trying new recipes is the cultural value and where it comes from.
Then, including olive oil and potatoes is a gives a unique touch with the contrast of flavors on your pallet. You’ll have to tell us what you think!
Just follow these steps and instructions and you’ll end up with a truly delicious and traditional Spanish recipe. It doesn’t matter if you already love seafood; this recipe will exceed all your expectations!
A Traditional Recipe for Pulpo Gallego
First, a Little History
To make pulpo Gallego properly, you need to carry out a procedure that’s quite curious. In Galicia it’s called “scaring”and it basically refers to a process of cooking the octopus three times.
The octopus is put in a pan of boiling water (preferably copper) and is left for a few seconds and then removed. This is done three times. The idea is to soften the octopus’ flesh and for it to relax to that it tastes much better. This technique also allows the skin to stay on.
These days, it’s served as tapas and is famous right across Spain and around the world.
So, now you know a few details and curiosities about this traditional Galician recipe, all that remains is for you to get going and make it yourself. Let’s see how it turns out!
A Recipe for Pulpo Gallego
- 1 whole octopus (approx. 2 kg/4 pounds)
- 5 large potatoes (approx. 1 kg/2 pounds)
- 4 tablespoons of olive oil (60 ml)
- 3 tablespoons of Maldon salt (45 g)
- 1 tablespoon of paprika (15 g)
- Heat some water in a large pan. It’s important that it’s very large and spacious. If it isn’t, the octopus won’t fit and it’ll make the whole thing very difficult.
- Once the water reaches a boil, it’s time to “scare” the octopus.
- Don’t worry. Remember, immerse it and remove it three times, for a few seconds each time, around 5 seconds.
- Then, leave the octopus in the pan of boiling water for 40 minutes.
- After this time, you need to leave to rest and cool for 5 minutes.
- Then, drain well until it’s almost completely dry.
- Cut off the octopus’ legs and boil them in another smaller pan for 20 minutes.
- At the same time, peel the potatoes and cut them into quarters.
- Boil the potatoes in another pan with some salt.
- It’s almost done. Cut the rest of the octopus with scissors in order to cook it. The pieces shouldn’t be bigger than three centimeters (about an inch and a half). This way, they’ll fit perfectly on the plate.
- Finally, serve the octopus on a wooden dish and sprinkle the paprika and salt over the top. Finish with a splash of olive oil.