Friday, September 17, 2010
Pulpo a la gallega (Galician Octopus)
After 10 minutes I drained the potato sliced it, and placed it in a pan with 6 cloves of garlic and covered it with olive oil (including the oil from the octopus cans)
The potato and 6 garlic cloves was then confited for 15 min at low temp till the potato is done (checked with a wooden skewer)
the dish is finished layering the potato
An aioli is made from the confit oil, and egg yolk, confitted garlic, lime, mustard, lime juice, red wine vinegar, salt and pepper.
then the octopus is seasoned with pimenton and salt
the final product was incredibly tasty, potato, aioli, octopus and crusty bread