Spanish Octopus And Potatoes Pulpo Con Cachelos Food
SPANISH OCTOPUS AND POTATOES - PULPO CON CACHELOS
In Galicia where octopus is a longstanding favorite, cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves. It should be tender in one to two hours, depending on size (test it by pricking with a skewer).
Provided by Raquel Grinnell
Categories Spanish
Time 16h30m
Yield 8 dishes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.)
- Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.
Nutrition Facts : Calories 498.9, Fat 20.9, SaturatedFat 3.1, Cholesterol 117.9, Sodium 964.4, Carbohydrate 36.6, Fiber 4.4, Sugar 1.6, Protein 40.4
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- In a large pot, bring 8 quarts of water to a boil. Add the salt, peppercorns, bay leaf and the penny. Holding the octopus by the head, carefully and quickly dip the tentacles into the water 3 times, then lower it into the pot. Reduce the heat to moderately low and simmer until almost tender, about 1 hour and 15 minutes. If necessary, place a plate over the octopus to keep it submerged.
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