Pulpo a la Gallega

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Bring a large pot of water to a rolling boil.

   Ongeveer 5 min

2. 2

   Dip the octopus into the boiling water three times for about 10 seconds each time, holding it by the head. This helps to tenderize the octopus and curl the tentacles.

   Ongeveer 1 min

   Tip van de kok: This technique is known as 'scaring' the octopus in Spanish cooking.

3. 3

   Submerge the octopus completely in the boiling water. Reduce the heat to a gentle simmer and cook for 45-60 minutes, or until the octopus is very tender when pierced with a fork.

   Ongeveer 50 min

   Tip van de kok: Cooking time varies greatly depending on the size and freshness of the octopus. Start checking at 45 minutes.

4. 4

   While the octopus is cooking, add the sliced potatoes to the same pot of water during the last 15-20 minutes of the octopus's cooking time, or until they are tender.

   Ongeveer 15 min

   Tip van de kok: Cooking the potatoes in the octopus water infuses them with flavor.

5. 5

   Once cooked, carefully remove the octopus from the water and let it rest for 10 minutes.

   Ongeveer 10 min

   Tip van de kok: Allowing it to rest helps retain moisture.

6. 6

   Drain the cooked potatoes and arrange them on a serving platter or individual plates.

   Ongeveer 1 min

7. 7

   Slice the octopus tentacles into 1/2-inch thick pieces using kitchen shears or a sharp knife.

   Ongeveer 3 min

8. 8

   Arrange the sliced octopus on top of the potatoes.

   Ongeveer 1 min

9. 9

   Drizzle generously with extra virgin olive oil.

10. 10

    Sprinkle with sea salt, sweet paprika, and smoked paprika.

    Tip van de kok: Adjust paprika and salt to your taste preferences.

11. 11

    Serve immediately.