Friday, September 17, 2010

Pulpo a la gallega (Galician Octopus)

pulpo a la gallega
Originally uploaded by EatingVideo
This is a variation on the preparation of Galician style octopus (pulpo a la gallega) the main variation is I had canned octopus rather than fresh. Typically one would boil the octopus first then the potato in the same water. I boiled 5 yukon gold potato in salted water for 10 min,


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)

pulpo en conserva

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.

pulpo 021

then the octopus is seasoned with pimenton and salt

pulpo a la gallega

the final product was incredibly tasty, potato, aioli, octopus and crusty bread

octopus dinner

make some

1 comment:

pablo said...

las patatas cocidas cortadas, en galicia, las llaman "cachelos".