Pulpo a la Gallega

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

   Bring a large pot of water to a rolling boil.

   Yaklaşık 5 dk.

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.

   Yaklaşık 1 dk.

   Aşçının notu: 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.

   Yaklaşık 50 dk.

   Aşçının notu: 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.

   Yaklaşık 15 dk.

   Aşçının notu: 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.

   Yaklaşık 10 dk.

   Aşçının notu: Allowing it to rest helps retain moisture.

6. 6

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

   Yaklaşık 1 dk.

7. 7

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

   Yaklaşık 3 dk.

8. 8

   Arrange the sliced octopus on top of the potatoes.

   Yaklaşık 1 dk.

9. 9

   Drizzle generously with extra virgin olive oil.

10. 10

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

    Aşçının notu: Adjust paprika and salt to your taste preferences.

11. 11

    Serve immediately.