Galician octopus with potatoes (the BEST recipe)

He Galician style octopus It is one of the flagship recipes of the rich Galician gastronomy that has spread throughout Spain.

Surely you have heard so much Galician octopus as octopus «a fair»but they have a subtle difference, since the octopus a la gallega incorporates cooked potatoes while the octopus a feira only has the cooked octopus.

He Galician octopus traditionally it is made by cooking the octopus in a copper pot once it has been cleaned. There are many ways to cook it and you can find numerous tips on the net to make it tender and just right, some true and others not so much. We are going to explain how we do it at home. If you have any other trick, do not hesitate to explain it to us in the comments.

Perhaps the biggest difficulty is finding a good fresh octopus, but you can find it frozen like the one we bought. In addition, it comes clean, without entrails. You can also buy cooked octopus, although the result will have nothing to do with it.

How is the authentic Galician octopus made? The cooked octopus cut into pieces, with scissors, is usually served on a base of boiled potatoes; sprinkled with paprika, a mixture of sweet and spicy, coarse salt and extra virgin olive oil, on a wooden plate. Although of course, like all traditional recipes, also in this case each master has his booklet.

He Galician octopus either octopus at fair and the Galician empanada They cannot be missing at any fair or pilgrimage, and we are sure that once you prepare it at home, it will not be missing at any of your celebrations either, as delicious as the one prepared by the Galician pulpeiras.

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “mainEntityOfPage”: { “@type” : “WebPage”, “@id”: “https://www.pequerecetas.com/receta/pulpo-a-la-gallega-pulpo-a-feira/” , “url” : “https://www.pequerecetas.com/receta/pulpo-a- la-gallega-pulpo-a-feira/” , “name”: “Galician octopus with potatoes (the BEST recipe)”, “datePublished”: “2023-07-24T20:00:00+02:00”, “dateModified”: “2023-07-24T20:39:35+02:00”, “description”: “Galician octopus Step-by-step recipe to make Galician-style octopus at home. We tell you our tricks to prepare a tender Galician-style octopus.” }, “name”: “Galician octopus with potatoes (the BEST recipe)”, “image”: “https://www.pequerecetas.com/wp-content/uploads/2018/06/gallega-octopus-with-potatoes-traditional-recipe.jpg”, “author”: { “@type”: “Person”, “name”: “Ana María” }, “publisher”: { “@type”: “Organization”, “@id”: “https:/www.pequerecetas.com#organization”, “url”: “https://www.pequerecetas.com”, “name”: “Pequerecetas”, “sameAs”: ( “https://www.facebook.com/pequerecetas” ) }, “description”: “Galician octopus. Step-by-step recipe to make Galician octopus We tell you our tricks to prepare a tender Galician octopus.”, “prepTime”: “PT10M”, “cookTime”: “PT45M”, “totalTime”: “PT90M”, “recipeYield”: “4”, “recipeCategory”: “Appetizers and tapas”, “recipeCuisine”: “Spanish”, “keywords”: “Galician cuisine,” “nutrition”: { “calories”: “kcal per 100g” }, “aggregateRating”: { “@type”: “AggregateRating”, “ratingValue”: “4.5”, “ratingCount”: “20”, “bestRating”: “5”, “worstRating”: “1” }, “recipeIngredient”: (“1 octopus weighing about 2 kg”,”4 or 5 potatoes”,”Coarse salt”,”Paprika sweet or spicy”,”Extra virgin olive oil”,”1 octopus of about 2 kg”,”4 or 5 potatoes”,”Coarse salt”,”Sweet or spicy paprika”,”Extra virgin olive oil”) , “datePublished”: “2023-07-24T20:00:00+02:00”, “dateModified”: “2023-07-24T20:39:35+02:00”, “recipeInstructions” :(” The first thing is to clean the octopus removing the entrails; To do this, we turn the head over and remove everything inside, and with the scissors we cut the mouth or beak. Then we rinse the legs, one by one, under the water tap. Once clean, we freeze it between 48 and 72 hours. With this trick we will achieve that the octopus is not hard. We defrost it and continue with the process. We can avoid all these steps if we buy the frozen octopus. “,” To cook the octopus, we put a large pot with water to boil (without adding salt) When it starts to boil, we take the octopus by the head and insert the legs for a few seconds, remove and repeat the operation three or four times. We have “scared” the octopus so that its skin does not come off during cooking. We put the octopus in the water (it must be totally submerged) and cover. The cooking time will depend on the size of the animal, ours weighed 1 and a half kilos, with 25 minutes it was tender, which we checked with a skewer or toothpick. We left another 20 minutes, now without fire. “,” We put water to boil in another pot, this time with salt, to cook the potatoes with their skins on. When it boils, add the potatoes with their skin on, previously washing them very well with a brush. The cooking time depends on the size, you have to prick them with a skewer to see if they are tender. When they are done we drain and let warm to be able to peel. Peel and cut into slices. “,” Place the potato slices on a wooden plate Cut the octopus with scissors on top Sprinkle with paprika, you can make it sweet, add a bit of spice, coarse salt and a good drizzle of extra virgin olive oil. “) }

How to accompany and serve Galician octopus

It is usually served warm, on a wooden plate and eaten with chopsticks. Do you dare to make this at home? Galician style octopus? Next we leave you the tricks to prepare thisGalician octopus recipeand make it a complete success:

Tips to make a perfect Galician octopus

How to cook the octopus so that it is tender

• The octopus meat is very fibrous so it can be hard when cooked. Before, the octopus was hit numerous times against a surface, but this process has been replaced by freezing for 48 hours, thus breaking the fibers, making the octopus meat soft.
• If you buy the frozen octopus, you have to put it in the fridge 24 hours before. It is convenient to put it in a large bowl because it releases a lot of water while it thaws. Before cooking it, rinse it under running cold water.
• Salt should not be added to the water cooking process of the octopus, it is salted once cooked.

How to “scare” the octopus

• so that the skin does not come off It is said that you have to scare it three times, that is, you put the legs in the boiling water for a few seconds, take them out and put them back in: you will notice how the legs curl, although it seems that this is achieved by leaving the octopus in the hot water for a while longer.

How to cook Galician potatoes or cachelos

• Some people prefer to cook the potatoes in the octopus water, so that it takes taste. They also take on the color of the octopus a bit, so this is to taste

Other “Galician” recipes

Recipes “a la gallega” are usually accompanied by paprika, and apart from the traditional Galician octopus that we are looking at today, there are other traditional Galician dishes that we recommend you try, such as Hake Galicianan authentic delight in which the hake is accompanied by potatoes and paprika.

you may also like

In PequeRecipes

Galician Hake, an easy and traditional recipe

The entry Galician Octopus with potatoes (the BEST recipe) was first published on PequeRecetas