Pulpo a la Gallega
Galician Octopus with Paprika and Olive Oil (Polbo á Feira)
Boiled octopus, cut into thick coins with scissors, laid over slices of potato and dressed with nothing but coarse salt, paprika and a lot of olive oil. It is fairground food in Galicia, cooked in copper cauldrons and served on wooden plates.
The Spanish recipe read dips the octopus into boiling water three times before leaving it in, which curls the tentacles and helps the skin to stay on, then simmers it for about half an hour for an octopus of nearly 2 kg, testing with a skewer for the tenderness of a boiled potato. It is cut into pieces about 1 cm thick and served on a dampened wooden plate.
Ingredients
Ingredients
- 1 octopus, about 1.5 kg, cleaned (frozen and fully defrosted)
- 750 g waxy potatoes, peeled
- 2 tsp sweet paprika
- 1/2 tsp hot paprika, or to taste
- 90 ml extra virgin olive oil (6 tbsp)
- Coarse sea salt
Method
- Scare the octopus Bring a very large pan of unsalted water to a rolling boil. Holding the octopus by the head, lower it into the water for 3 seconds and lift it out. Do this three times, then leave it in.
- Simmer Simmer gently for 30 to 40 minutes. It is ready when a skewer slides into the thickest part of a tentacle as easily as into a boiled potato. Turn off the heat and leave it in the water for 15 minutes.
- Cook the potatoes Lift out the octopus. Bring the same water back to the boil, add the potatoes whole and cook for 20 to 25 minutes until tender. Drain and cut into slices 1 cm thick.
- Cut and dress Lay the potatoes on a wooden board or warm plate. Snip the tentacles into pieces about 1 cm thick with scissors and arrange over the potatoes. Sprinkle with coarse salt, dust with both paprikas and pour the olive oil over. Serve warm, with bread.
Salt goes on at the end, not in the water.
Timing depends on size. Trust the skewer, not the clock.