Best 3 Pintxo De Pulpo A La Gallega Recipes
"Pintxo de pulpo a la gallega", a delightful culinary creation from Galicia, Spain, is a traditional dish that captivates the senses with its tender octopus and tantalizing flavors. This delectable dish, deeply rooted in Galician gastronomy, is an exquisite representation of the region's rich culinary heritage. Join us on a culinary journey as we explore the secrets behind creating the perfect "pintxo de pulpo a la gallega", a dish that embodies the essence of Galician cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
PULPO A LA GALLEGA
Pulpo a la Gallega or Pulpo a Feira (Galician name meaning 'fair style octopus) is a traditional dish from the region of Galicia. It is the main dish during the patron saint festivities of the city of Lugo. Cooking fresh octopus is not such a daunting process, the key to it, is to get the right timing on the cooking of the octopus, so you don't end up with the octopus being too tough or too soft. Fresh octopus needs to be tenderised before cooking by pounding it heavily to avoid the dish becoming rubbery. Traditionally, this is done by hitting the octopus against a wall or stone. At home, you don't need to do this...freezing the octopus helps the meat tenderise. Traditionally, pulpo is cooked in a copper cauldron, allowing 12 minutes per 1kg of octopus. Pulpo a la gallega tends to be paired well with a young red wine, ideally slightly chilled.
Provided by Javier De La Hormaza
Categories Recipes, Tapas Recipes
Yield 4 people
Number Of Ingredients 5
Steps:
- The day before, remove the octopus from the freezer and allow it to defrost in the fridge. Before cooking, it is important to clear the head, remove the eyes and mouth and wash the octopus well.
- Bring a large pot of water to the boil with a pinch of salt, when the water begins to boil you need to grab the octopus from the head and 'scare it' by dipping it in the water 3 times and pulling it out. This makes the octopus stiffen, so the skin does not fall during the cooking process and makes the tips of the tentacles curl. The tentacles are preferred over the head, which sometimes is discarded. Cook your octopus between 20 and 25 minutes on a medium heat. Make sure the octopus is covered with water throughout the cooking. Towards the end of the cooking process, you can check if the octopus is ready by piercing the thicker tentacles with a wooden skewer to check if they are tender enough. Octopus should be al dente, just like pasta. You should feel the same resistance as a cooked potato. Once the cooking time is complete, allow the octopus to rest in the cooking liquid for a few minutes and drain onto a serving platter.
- Whilst you cooking the octopus, add the potatoes and cook until soft. Allow them to cool down slightly.
- To serve the dish, cut the octopus tentacles and potatoes into ½ an inch-thick slices. Pulpo a la gallega is traditionally served in a wooden plate with a base of sliced potatoes, topped with slices of octopus. Season with sea salt, smoked paprika and a good drizzle of quality extra virgin olive oil.
PULPO A LA GALLEGA
If you've never tried octopus, this is a great way to start. Delicious, tender and mouthwatering. This is truly one of my favorite ways to eat octopus.
Provided by canarygirl
Categories Octopus
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large soup pot with water, enough to submerge the octopus.
- Cut onion in half and add to water, along with the bay leaves.
- Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
- You are within your rights to use your culinary judgement on that particular point.
- hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
- Bring the water back to a boil and place the octopus in the water.
- This time we will leave it in there.
- Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
- Remove from water, and slice diagonally into rounds (ovals really).
- The slices should be about 1/2" thick.
- Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
- The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
- Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
- You may wish to garnish with chopped parsley.
Nutrition Facts : Calories 281.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 108.8, Sodium 528.8, Carbohydrate 26.7, Fiber 3, Sugar 2.1, Protein 36.3
PINTXO DE PULPO A LA GALLEGA
Categories Appetizer
Number Of Ingredients 6
Steps:
- - Corte el pulpo en rodajas. - Arme el brochette con las rodajas de pulpo cocido, pase por agua hirviendo , para calentar. PRESENTACION: - Sirva en un plato el brochette de pulpo con sal, pimentón picante, aceite de oliva, espolvoree con papa frita desmenuzada con las manos. - Termine con perejil picado.
Tips:
- To ensure the octopus is tender, boil it for at least 30 minutes per pound.
- Use a large pot to boil the octopus, as it will expand during cooking.
- Add a bay leaf and a few peppercorns to the boiling water to enhance the flavor of the octopus.
- Once the octopus is cooked, let it cool slightly before slicing it into thin pieces.
- Serve the octopus immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Pulpo a la Gallega is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a popular dish in Spain, and it is often served at tapas bars and restaurants. Pulpo a la Gallega is a relatively easy dish to make, and it is a great way to enjoy the flavor of octopus. If you are looking for a new and exciting dish to try, Pulpo a la Gallega is a great option.
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