Pulpo a la gallega
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
55 minutiServings
4Riposo
2 oreÈ un piatto capace di trasportarti nelle case e nei negozi di alimentari di questa fredda zona del nord della Spagna.
Ingredients
- Octopus1.2 Kg
- Yellow potatoes600 g
- Carrots150 g
- Golden onion150 g
- Garlic1 clove
- Fine saltto taste
- Parsleyto taste
- Sweet paprikato taste
Procedure
0. The first step is to clean the octopus thoroughly and remove the entrails, eyes, and mouth. Next, prepare a broth by adding parsley, carrots, garlic, onion, and salt to a large pot.
1. Pick up the octopus by the head and remove it from the pot several times before cooking it completely. The octopus should cook for about 45 minutes per kilo. Once the cooking time is up, turn off the heat and let it cool in its broth.
2. For the potatoes: Peel the potatoes, wash them thoroughly, and cook them in a pot of boiling water with a pinch of salt until tender. To help them cook quickly, it's best to cube them beforehand.
3. Remove the octopus tentacle and sauté it in a pan over high heat for about 3 minutes, adding some paprika. Season the boiled potatoes with extra virgin olive oil, salt, and paprika, and serve.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date Mar 11, 2024
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.