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Pulpo Gallego: A Galician-Style Octopus Tapa

Name: Pulpo Gallego: A Galician-Style Octopus Tapa
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1½ lb. Spanish octopus; Vegetables; 2 qt. Boiling water; 2 root Celery; 3 ea. Carrots; 1 tbsp. Black peppercorns; 1 tbsp. Sea Salt; 1/2 ea. Red onion; 2 ea. Garlic; 2 spring Rosemary; 1/2 ea. Lemon juice; 1 tsp. Chili flakes; 1 piece Bay leaf; Potatoes; 1 qt. Water; 3 ea. Large potatoes; Assemble; 2 tbsp. Extra virgin olive oil; 1/4 cup Cherry tomato; 1/4 tsp. Pepper; 1 tsp. Lemon juice; 1 bu. Parsley; 1/8 tsp. Sweet Spanish paprika

Simply delicious and uncomplicated cuisine. The octopus has a long slow simmer in the vegetable broth, allowing a wonderful tender texture that is full of flavor. The Galician-style octopus is served rusticly with freshly boiled potatoes sliced and seasoned. Olive oil, cherry tomatoes and sweet Spanish paprika enhance this Mediterranean simple, but delightful dish.

Chef Alessandro Serni

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Pulpo Gallego: A Galician-Style Octopus Tapa

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 0

TOTAL TIME: 20 min

6 SERVING

Ingredients:

1½ lb. Spanish octopus
Vegetables
2 qt. Boiling water
2 root Celery
3 ea. Carrots
1 tbsp. Black peppercorns
1 tbsp. Sea Salt
1/2 ea. Red onion
2 ea. Garlic
2 spring Rosemary
1/2 ea. Lemon juice
1 tsp. Chili flakes
1 piece Bay leaf
Potatoes
1 qt. Water
3 ea. Large potatoes
Assemble
2 tbsp. Extra virgin olive oil
1/4 cup Cherry tomato
1/4 tsp. Pepper
1 tsp. Lemon juice
1 bu. Parsley
1/8 tsp. Sweet Spanish paprika

Directions:

Step 1

Stockpot: place a large pot of water to boil. Add some roughly chopped vegetables and aromatics: red onions, carrots, celery peeled garlic rosemary salt and black peppercorns fresh lemon juice and bring to the boil then add bay leaf and chili flakes and the octopus and cook for approx 1 hour. Note: The cooking is around 1 hour to 1 pound of octopus.

Step 2

Set another pot of cold water and add the whole potatoes with skin on the cook and until tender approx 30 minutes. Take out and set aside to cool down before slicing.

Step 3

When the octopus is cooked season with salt and pepper to taste. Allow to cool for 20 minutes or so and then cut into bite-size pieces. Discarding the Beak and the eyes.

Step 4

Drizzle some olive oil over the plate and then arrange the sliced potatoes on top. Place the octopus pieces and cherry tomatoes on top of the potatoes. Drizzled with a little more olive oil lemon juice and season with salt, pepper, parsley, and sweet paprika.

Step 5

Enjoy!