Galician-style octopus (Pulpo a la Gallega)
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Sezamo
Descoperă gustul autentic al Spaniei cu această rețetă tradițională de Pulpo a la Gallega. Caracatița fragedă, cartofii fierți la perfecție și aroma inconfundabilă a boiei afumate se îmbină într-un preparat simplu, dar extrem de rafinat. Ideal ca tapas sau ca fel principal ușor, acest deliciu mediteraneean te va purta direct pe coastele Galiciei.
Preparation method
Peel the potatoes and cut them into thick slices of about 1 cm. Boil them in a pot of water with a little salt for about 20 minutes, until they are soft but hold their shape.
Prepare the octopus. If you are using pre-cooked octopus at room temperature, you can slice it directly into rounds of about 1 cm thickness. If it is cold, you can gently warm it up by steaming or grilling for a few minutes.
Drain the potatoes and place them on a serving platter (ideally wooden).
Chef's tip
For an authentic taste, serve the octopus on a traditional wooden platter, which helps absorb excess water and preserves the olive oil and spice aromas. You can also use smoked paprika for an even deeper flavor.
Ingredients
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15 min
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