Galician Pulpo a Feira – Spanish-Style Octopus
A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.
Ingredients (Serves 4):
* 1 whole octopus (~1.5kg), cleaned
* Coarse sea salt
* Sweet or smoked paprika
* Extra virgin olive oil
* 4–6 boiled potatoes, sliced
Instructions:
1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
2. Slice tentacles into bite-sized pieces.
3. Arrange potato slices on a wooden plate. Top with octopus slices.
4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
5. Serve warm or at room temperature.
Spanish Tip:
For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.
Ingredients (Serves 4):
* 1 whole octopus (~1.5kg), cleaned
* Coarse sea salt
* Sweet or smoked paprika
* Extra virgin olive oil
* 4–6 boiled potatoes, sliced
Instructions:
1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
2. Slice tentacles into bite-sized pieces.
3. Arrange potato slices on a wooden plate. Top with octopus slices.
4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
5. Serve warm or at room temperature.
Spanish Tip:
For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
Galician Pulpo a Feira – Spanish-Style Octopus
A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.
Ingredients (Serves 4):
* 1 whole octopus (~1.5kg), cleaned
* Coarse sea salt
* Sweet or smoked paprika
* Extra virgin olive oil
* 4–6 boiled potatoes, sliced
Instructions:
1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
2. Slice tentacles into bite-sized pieces.
3. Arrange potato slices on a wooden plate. Top with octopus slices.
4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
5. Serve warm or at room temperature.
Spanish Tip:
For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
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