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Galician-style octopus - this Spanish tapas specialty succeeds at lightning speed

2020-02-24T11:21:28.699Z

Fish and seafood lovers will love it: Pulpo a la Gallega. Which translates as "Galician-style octopus".



Fish and seafood lovers will love it: Pulpo a la Gallega. Which translates as "Galician-style octopus".

  • This dish is known and popular not only in Galicia, but in almost all of Spain.
  • Galician-style octopus or Pulpo a la Gallega is simple, honest and delicious.
  • A great change to Pizza Frutti di Mare * or seafood salad.

Where do you buy the octopus for Pulpo a la Gallega?

That will be the first thought of many readers. Admittedly, it gets difficult in a normal supermarket. In larger cities, however, you should be successful with the fishmonger. What certainly helps here: Pre-order this octopus to play it safe. There is also the option of simply ordering the sea animal on the Internet.

Pulpo a la Gallega: Can you only buy tentacles?

Yes, it is also possible: If you only buy tentacles, you can also switch to pre-cooked ones. In this case, the otherwise absolutely necessary quenching may be omitted.

Important preparation note: Quenching the octopus in the Galician style

And that brings us to the only point to watch out for in a kitchen-ready octopus : quenching. The octopus must be immersed in hot water three times for around ten seconds and then removed again (also for ten seconds). The reason: quenching prevents the skin from peeling off during cooking . It even happened with my preparation: I held it by the head and immersed it in the boiling water. And I didn't put that head off. With the result that part of the skin came off there.

Cooking on: Fast fish from the oven

Recipe for Pulpo a la Gallega: simple, honest and delicious

The dish is really easy to prepare : the octopus migrates into the hot water without any large ingredients. In addition come potatoes cut into bite-size pieces * . The whole thing has to boil for a few minutes. Then all you have to do is arrange on a plate, sprinkle paprika powder and olive oil on top or drizzle over it and this Spanish specialty is ready to feast on.

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© Matthias Würfl

Pulpo a la Gallega: The fast Spanish tapas specialty

Servings: 8
Preparation time: 15 minutes
Preparation time: 30 minutes

Recipe: You need these ingredients for the Galician-style octopus

  • 1 octopus (approx. 1.5 to 2 kg, ready for kitchen)
  • 500 g potatoes (firm cooking)
  • 2 tbsp paprika powder
  • 150 ml of olive oil
  • Flakes of sea salt (for seasoning)

More seafood? Conjure up a delicious seafood salad

How to prepare the octopus in a Galician way

  • Wash the octopus.
  • Immerse this completely three times in boiling water for five to ten seconds and take it out again for five to ten seconds. Then cook for around 20 minutes.
  • After five minutes of the cooking time, add peeled and sliced ​​potatoes (0.5 to 1 centimeter thick) to the octopus in the water and boil with them.
  • After 20 minutes, insert a toothpick into the tentacles and check whether the toothpick slides nicely into the meat. If so, the octopus is ready. If not: cook another five minutes and repeat the test.
  • Remove the octopus from the water and cut the tentacles into small, half-centimeter slices .
  • Arrange the potatoes in bite-size pieces on a plate and spread the octopus on them.
  • Sprinkle with paprika powder and drizzle with olive oil *. Sprinkle with sea salt and serve.
  • Interesting: Salmon has a nasty side effect when roasting - what's behind it?

    The Galician style octopus recipe in the video

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    To the photo gallery

    Anja Auer is the editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the topic of "grilling", which is produced by a woman in German-speaking countries. Most of the recipes work not only on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill

    * merkur.de is part of the nationwide Ippen-Digital editors network.

    Source: merkur

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