Today I bring you a recipe that you cannot miss if you are lovers of sea food, and it is that this Galician octopus recipe is one of the most traditional ways of cooking octopus in Spain , and one of the recipes par excellence of the Galician cuisine.
Today I will teach you a couple of tips to cook a Galician octopus that is delicious and tender! And obviously, if you have any other advice, I’ll read them in the comments! And if they try it, too.
Tips for the best Galician octopus
If you keep these small details in mind, you are going to make a big difference, I assure you. And they are very easy things, then tell me!
● The point of the octopus : it must be “al dente”. It must be tender but firm, if it is very soft it means that it has passed. Firm does not mean made a rock huh! Just as calm, that if you follow the steps to cook the octopus that I leave a little below, it will turn out great.
● The temperature in the plating must be warm. The octopus should not be hot or cold. I don’t set the rules, that’s how Galician cuisine rules and we pay attention to them because their dishes are the glory, so yes to everything they tell us! I assure you that these details make the difference in this Galician octopus recipe.
● The plate is made of wood . Traditionally it is served in a wooden source, this means that it does not lose the chosen temperature. Obviously, if you don’t have it, nothing happens, you put it on whatever plate you have. But hey, I comply with telling you what the post is like!
● Coarse salt . The preparation must be salted in the plating and with coarse salt. It is very good to feel the different textures of the dish and the change of flavors! If they have medium salt or barbecue salt it can work very well anyway. The only salt that doesn’t go is sea salt. It is not good with that salt!
● The paprika can be sweet or hot, depending on your preference. In this case I put a little of both, because I love them. But it is optional.
● A good olive oil on top. Always. To everything, but even more to the Galician octopus.
How to cook octopus correctly
It is useful for any recipe with octopus!
Cooking Galician octopus is very easy, but it has its tricks! Here I bring you the step by step so that your recipes with octopus are the best in the county:
- Did you see that they say that the octopus has to be softened and that they usually hit the octopus against the counter for a long time? Well if you freeze it you will get the same result. You buy it a couple of days before, freeze it and voila. Same effect!
Now, if you want to use the octopus to release tension, it seems perfect to me. I bring you the easiest option, nothing more. - To defrost it you have to lower it to the refrigerator, or refrigerator, a day before. Put it in a large bowl, it loses a lot of water!
- Before cooking it, to clean all the impurities that it may have, run it through cold water and wash it very well.
- Now is the time to “scare” him: put a saucepan with plenty of plain water, without salt, on the fire. Once it boils, with a tweezers we take the octopus and put it in and out several times. I always do it 3 times. This is so that the skin of the octopus does not fall off during cooking!
- To cook it we leave it submerged, without covering the pot, and for each kilo it takes approximately 17/20 minutes. The octopus that we are going to use in our recipe takes approximately 35 minutes. But it depends on the size you get!
- To know if it is already there, they must click it to see the point. At first it may be difficult to find the way around, but as you go about it, it will be super easy!
And well friends, let’s get to work! I hope you enjoy this delicious Galician octopus, also known as the best octopus recipe you will ever find!
Ingredients
Makes 6 servings
- 1 octopus of 2 kg
- 1 kg of potatoes or cachelos
- Coarse salt
- Sweet paprika
- Hot paprika
- Water
- Olive oil
Galician octopus recipe in 3 steps
- Cook in octopus as indicated earlier in this post. Cut the octopus with kitchen scissors: the legs and the head into small pieces that are more or less the same size.
- Cut the potatoes or cachelos into medium pieces and boil together with the octopus in water for 15 minutes or until the potato is tender. The potatoes are going to take a little color from the octopus, if you want you can also cook the potatoes separately and plate everything together.
- First serve on a wooden plate a mattress of potatoes or cachelos and the octopus on top, sprinkle with coarse salt and the mixture of sweet and spicy peppers and drizzle with a little olive oil. You can also add a little of the cooking juice.
It’s ready: enjoy this delicious dish!