Octopus

Galician octopus

Ingredients

Chopped octopus

150g

whole potatoes

2 Extra virgin olive oil

Coarse salt

Pepper

Sweet or smoked paprika

OCTOPUS 2 LEGS 200 g.

Preparation time: 20 minutes

Rations: 2

Type of dish: Starter

See Videoreception

Prepared by

Boiled potato

In a saucepan, bring the potatoes to a boil abundant salted water. Trick, boil the potatoes from cold water. Cook for approximate 25 minutes. Prick the potato and check that it is tender. Let stand for 5 minutes in hot water.

Heat the octopus

Without opening or puncturing the octopus container, Microwave it for 2 minutes at low temperature 400w. This way the pulpo will heat up in its own container. slow and uniform. The packaging may swell inside the microwave when it's on operation, deflating when Finish the warm-up. Be careful when opening the container as the steam will condense.

Dress
The placement of the plate should follow this order:

Slice of cooked potato.

Octopus slices

Salt and fat to taste

Paprika

Olive oil

Plate finish

“Pulpo a la gallega” is one of the most representative dishes of Galician cuisine, made with cooked octopus, olive oil, coarse salt, and paprika, and usually served with "cachelos" (cooked potatoes). It originated as a popular adaptation of the traditional "pulpo á feira," incorporating cooked potatoes and eventually becoming a staple dish in taverns, festivals, and family gatherings throughout Spain.