Silvia Iglesias, a 2nd grade student, has written a postcard that shows one of the best-known dishes in Galicia, "pulpo á feira". Would you like to know how to prepare it?
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| Ingedientes pulpo á galega |
Ingredients (four portions):
1 octopus (approx. 2 kilos)
500 grams of potatoes
Paprika
Spicy paprika
Salt
Olive oil
Preparation:
1) Soften the
octopus. There are two ways to this: you can either beat it with a wooden
rolling pin until its texture softens or freeze it for two days and defrost it
the day before cooking it in the fridge.
2) Peel and cut
the onion into small pieces and add it to a pan with water. When it begins to
boil is time to add the octopus.
3) Grab the
octopus’s head and dip it in the pan three times. After the third time you put
it in and take it out add to the pan permanently. Cook for 50 minutes.
4) Once cooked
remove the pan from the fire and let it cool for 15 minutes.
5) Using the same
water in which the octopus was cooked, cook the potatoes (previously peeled and
diced). While they boil cut the octopus in medium sized slices.
6) When the
potatoes are cooked remove from water and add to a platter. We add the octopus
slices on top.
7) The final touch
is adding the olive oil parrika and salt.
Bon appétit!
Hi, it's really nice to read a galician receipt! I like very much this dish. A must! Greetings, Laeti
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