Pulpo a la Gallega
This classic Spanish dish features tender, succulent octopus served simply with olive oil, paprika, and sea salt. It's a flavorful and elegant appetizer or main course that highlights the natural taste of the seafood. The key to success is properly cooking the octopus until it's perfectly tender.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 25 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 546 kcal
Информация об аллергенах: может содержать рыба и моллюски. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
- 1,5 kgoctopus, cleaned
- 500 gpotato, peeled, cut into 1/2-inch-thick rounds
- 1 ст. л.sea salt
- 1 ч. л.sweet paprika
- 0,5 ч. л.smoked paprika
- 4 ст. л.extra virgin olive oil
Инвентарь
kitchen shears · large pot · serving platter
Приготовление
Шаг за шагом
- 1
Bring a large pot of water to a rolling boil.
Около 5 мин
- 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.
Около 1 мин
Совет повара: This technique is known as 'scaring' the octopus in Spanish cooking.
- 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.
Около 50 мин
Совет повара: Cooking time varies greatly depending on the size and freshness of the octopus. Start checking at 45 minutes.
- 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.
Около 15 мин
Совет повара: Cooking the potatoes in the octopus water infuses them with flavor.
- 5
Once cooked, carefully remove the octopus from the water and let it rest for 10 minutes.
Около 10 мин
Совет повара: Allowing it to rest helps retain moisture.
- 6
Drain the cooked potatoes and arrange them on a serving platter or individual plates.
Около 1 мин
- 7
Slice the octopus tentacles into 1/2-inch thick pieces using kitchen shears or a sharp knife.
Около 3 мин
- 8
Arrange the sliced octopus on top of the potatoes.
Около 1 мин
- 9
Drizzle generously with extra virgin olive oil.
- 10
Sprinkle with sea salt, sweet paprika, and smoked paprika.
Совет повара: Adjust paprika and salt to your taste preferences.
- 11
Serve immediately.
На порцию
Пищевая ценность
- Калории
- 546,2kcal
- Белок
- 70,2g
- Углеводы
- 22,1g
- Жиры
- 17,6g
- Клетчатка
- 3g
- Сахара
- 1g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
Store leftover pulpo a la gallega in an airtight container in the refrigerator.
Gently reheat in a microwave or a pan over low heat, being careful not to overcook and toughen the octopus.
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