Practical Way to Producing Appetizing Pulpo a la gallega (octopus)

Wishing to dine Pulpo a la gallega (octopus) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site gonna guide you with clear instructions on preparing a Pulpo a la gallega (octopus) like a famous chef made.

We hope you got benefit from reading it, now let's go back to pulpo a la gallega (octopus) recipe. To make pulpo a la gallega (octopus) you need 8 ingredients and 10 steps. Here is how you cook it.

To make an unforgettable Pulpo a la gallega (octopus), below are the ingridients required:

1. Take 4 of potatoes.
2. Prepare 1 large of octopus (more than 1kg or 2lb).
3. Use 1 of bay leaf.
4. Take 1 bunch of rocky salt.
5. Take 1 of olive oil.
6. Prepare 1 of Spanish smoked paprika (can be hot, sweet, or both).
7. Get 1 of olive oil, extra virgin.
8. Prepare 2 cup of water.

After readying the materials, next you are ready to make your tasty Pulpo a la gallega (octopus) by following the procedures below:

1. Thoroughly clean the fresh octopus..
2. Open head and remove the entrails..
3. Add water to boil with some salt and the bay leaf. You can use a large casserole pot..
4. Plunge the whole octopus into the boiling water and remove immediately. This action makes it shrink and helps to make it soft. Repeat this action twice more and leave in the water..
5. Leave it to boil for 30 minutes. Depends on the size of the octopus..
6. Turn off the head and leave everything in the pot for 5 to 10 minutes. This prevents the meat from peeling..
7. Peel 4 potatoes and boil them. The potatoes can be boiled in the water with the octopus but this will turn them an unusual colour..
8. After the potatoes are boiled cut them into thick slices. Lay them by covering the surface of a plate. The tradition in Spain is to use a wooden dish..
9. Chop the octopus into 10mm thick slices. Use scissors and arrange on top of the layer of potatoes by displaying the best cuts at the top..
10. Generously add rocky salt, olive oil, and the paprika to taste. Serve hot..

Recipe : Pulpo a la gallega (octopus)

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