Pulpo A La Gallega Galician Octopus Food

PULPO A LA GALLEGA RECIPE- THE GENUINE GALICIAN-STYLE OCTOPUS RECIPE

Steps:

• Fill a large pot with water and put it on the heat (don't add salt).
• When it starts to boil, we have to "scare" the octopus. This technique consists of taking the octopus by the head and dipping it in and out of the boiling water three times (about 5 seconds each time).
• put the octopus in the water and once it starts to boil again, we let it cook for about 30 - 35 minutes.
• Once the cooking time is over, turn off the heat and let the octopus rest for another 15 minutes..
• Transfer the octopus to a bowl and put the potatoes, well cleaned, with skin on and cut in half, in the same water. Let them cook for about 15 minutes

PULPO A LA GALLEGA

Steps:

• Fill a large soup pot with water, enough to submerge the octopus.
• Cut onion in half and add to water, along with the bay leaves.
• Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
• You are within your rights to use your culinary judgement on that particular point.
• hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
• Bring the water back to a boil and place the octopus in the water.
• This time we will leave it in there.
• Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
• Remove from water, and slice diagonally into rounds (ovals really).
• The slices should be about 1/2" thick.
• Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
• The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
• Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
• You may wish to garnish with chopped parsley.