pulpo a la gallega jpg
pulpo a la gallega jpg

Galician Octopus (Spain)

This exquisite Galician-style octopus recipe stands out for its unique flavor and tender texture. The combination of the tentacles with the potatoes creates a harmony of flavors, while the salt, olive oil and paprika add a touch of intensity and aroma. Galician-style octopus is a simple dish but full of tradition and gastronomic delights that will transport you to the region of Galicia in every bite. Perfect to enjoy at a family meal or as a main dish on special occasions.


receta pulgo a la gallega jpg

Galician-style octopus recipe

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Curse Recetaskitchen De Mar, InternacionalDifficulty Media
Amount

5

Portions
Preparation

20

minute
cooking

50

minute
Calories

350

kcal

Ingredients:

  • 1 unit of Fresh octopus (approximately 2 kg)

  • 1 unit of Big Onion

  • 4 units of large potatoes

  • Coarse salt to taste

  • Extra virgin olive oil

  • Sweet paprika to taste

Instructions

  • Clean the octopus: Start by rinsing it under cold water to remove any sand or dirt. Next, remove the head and internal organs of the octopus, keeping only the tentacles.
  • Cook the octopus: In a large pot, bring enough water to a boil to cover the octopus. Add an onion peeled and cut into quarters. When the water is boiling, dip the octopus into the water three times, holding it by the head, this will help the tentacles to curl. Then, completely submerge the octopus in the water and let it cook over medium heat for approximately 40-50 minutes, or until tender.
  • Meanwhile, prepare the potatoes: peel the potatoes and cut them into thick slices. Cook them in another pot of salted water until tender but still firm, about 20 minutes. Drain them and reserve them.
  • Once the octopus is cooked, remove it from the water and let it rest for a few minutes. Then cut it into thick slices.
  • To serve, place the octopus slices on a large plate. Add the potato slices around the octopus.
  • Sprinkle coarse salt to taste over the octopus and potatoes. Then, drizzle generously with extra virgin olive oil.
  • Finally, sprinkle sweet paprika over the octopus and potatoes. The amount will depend on your preference for flavor and spiciness level. If you want, you can add a touch of hot paprika for a little extra warmth.

Tips

  • Octopus quality: To obtain a tender and tasty octopus, it is important to choose a good quality fresh octopus. Opt for fresh octopus, preferably recently caught.
  • Cooking time: The cooking time of the octopus may vary depending on its size and freshness. If the octopus is small (about 1-1.5 kg), it may need less cooking time, around 30-40 minutes. If it is larger, it may require 40-50 minutes or even more. Check the texture and tenderness of the octopus by piercing it with a fork before removing it from the heat.
  • Heat shock: Immersing the octopus in boiling water for a few seconds before cooking helps the skin come off more easily and the tentacles curl up. This is known as “heat shock” and is repeated three times before allowing the octopus to cook completely.
  • Cooking with an onion: By adding a peeled and quartered onion to the cooking water, a subtle additional flavor is given to the octopus.
  • Firm potatoes: For the potato garnish, it is advisable to choose potatoes that are firm and do not fall apart easily when cooked. This will help them maintain their shape and texture when serving the dish.
  • Cool before cutting: Once the octopus is cooked, it is advisable to let it cool for a few minutes before cutting it into slices. This will make cutting easier and allow the internal juices to redistribute, resulting in juicier meat.
  • Presentation and final dressing: When serving, generously sprinkle coarse salt, sweet paprika and drizzle extra virgin olive oil over the octopus and potatoes. This will enhance the characteristic flavors and aromas of the recipe.

Nutritional information

  • Calories 82kcal
  • Carbohydrates 1.4g
  • Protein 18g
  • Fat 0.7g
  • Potasio: 313mg
  • Vitamina: C 4mg
  • Calcio: 33mg
  • Iron 2.2mg
receta pulgo a la gallega jpg
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Galician-style Octopus and its health benefits

Galician-style octopus, being a dish made mainly with octopus and potatoes, can provide several health benefits. Here are some benefits associated with the main ingredients:

  1. Octopus:
    • Low in calories and fat: Octopus is a lean source of protein and contains little fat and calories compared to other meats.
    • High protein content: It is an excellent source of high-quality proteins, essential for tissue growth and repair, as well as maintaining good muscle health.
    • Vitamins and minerals: Octopus is rich in vitamins B12, B6 and minerals such as iron, zinc, phosphorus and selenium, which are important for the proper functioning of the body.
  2. Potatoes:
    • Source of complex carbohydrates: Potatoes are a good source of complex carbohydrates, which provide sustained energy and help maintain stable blood sugar levels.
    • Dietary fiber: Potatoes contain fiber, which promotes digestive health and helps maintain satiety.
    • Vitamins and minerals: Potatoes are rich in vitamin C, vitamin B6, potassium and manganese, among other essential nutrients.

It is important to note that health benefits may vary depending on the quantity and quality of ingredients used, as well as preparation methods. Also, remember that Galician-style octopus is usually served with olive oil, which also provides health benefits due to its content of healthy fats and antioxidants.

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Image credit: Freepik