This standard-bearer of Galician cuisine deserves to be accompanied by a white from the same stock – a Ribeiro made from Treixadura grapes.
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Pulpo a la Gallega (Galician-style Octopus)
Preparation
To avoid having to tenderize the octopus, wash and then freeze it or buy a pre-frozen octopus. Bring a large pan of water containing two bay leaves to the boil. Tentacles first, slowly dip the defrosted octopus in the boiling water and remove. Do this slowly a total of three times.
Bring the water to the boil again, insert the octopus and leave to cook for about 30 minutes (although the cooking time will depend on the size of the octopus). Then leave to stand for a further 15 minutes to prevent the skin from coming loose.
Drain and, using scissors, cut into thickish slices. Pile these onto a wooden plate, preferably forming a pyramid shape as this will help keep the slices warm.
Serve sprinkled with pimentón, oil and sea salt. Salt should never be added during the cooking process. If the octopus is to be served with potatoes, add these to the octopus cooking water, with salt, and boil.
Presentation
Serve on a wooden dish, sprinkled with plenty of pimentón and drizzled with oil.
Nutritional Facts
Energy (kcal): 180
Energy (kJ): 753
Protein (g): 16.7
Fat (g): 11.6
Carbohydrates (g): 2.4
Calcio (mg): 227.5
Iron (mg): 2.7
Vitamin A (μg): 110.6
Information provided by: The Spanish Nutrition Foundation (FEN)
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Wine match