octopus, pulpo, pulpo a la gallega, seafood, spanish recipes -
OCTOPUS "GALICIAN STYLE" WITH PADRON PEPPERS
This recipe is a tradicional dish coming from Galicia, in the North west of Spain. The "Pulpo a la Gallega" was very typical during the summer fairs in the coastal villages across Galicia. Nowadays, you can find it in many restaurants during all the year. With the Octopus cooked leg pack of 330 gr. and the "Padron" peppers pack, you can prepare in minutes this recipe, keeping all the flavors and textures of this dish cooked by the traditional 'Pulpeiras'. Perfect for a meal for two or for a sharing tapas feast at home.
Octopus "Galician style" with Padron peppers
Rated 5.0 stars by 4 users
Category
seafood, starters, mains
Servings
2
Prep Time
30 minutes
Cook Time
10 minutes
This recipe is a tradicional dish coming from Galicia, in the North west of Spain. The "Pulpo a la Gallega" was very typical during the summer fairs in the coastal villages across Galicia. Nowadays, you can find it in many restaurants during all the year. With the Octopus cooked leg pack of 330 gr. and the "Padron" peppers pack, you can prepare in minutes this recipe, keeping all the flavors and textures of this dish cooked by the traditional 'Pulpeiras'. Perfect for a meal for two or for a sharing tapas feast at home.
Francisco Lorenzo
Ingredients
-
1 Octopus cooked leg big (330gr. pack)
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1 Pack 250gr. "Padron peppers"
4 Medium potatoes (500gr aprox.)
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Paprika "De la vera"
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Sea salt flakes & paprika (freshly grinded)
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Extravirgin olive oil
Cooking salt
Directions
Cooking the Potatoes and Octopus
Place a pan plenty of water with 1 tablespoon of cooking salt and bring to boil. Peel the potatoes (keep whole) and introduce them in the water at medium heat.
When the potatoes are cooked, take them from the pan and leave aside draining and cooling down until reach a temperature that allow to handle them.
Reduce to minimum heat and in the same water introduce the closed bag with the octopus, and leave it reheating for around 10 minutes.
Take the octopus pack from the pan and open carefully (we could use this rich in flavor water from the pack as seafood stock for other recipe), leave to cool down for 2-3 minutes and slice the octopus in half cm slices. We can cut thicker the thinner parts of the leg.
Setting the dish
Slice the potatoes in half centimeter slices and spare them on the plate. Season with paprika "De la Vera"
Place the octopus slices over the potato. Finish with a generous drizzle of Extra Virgin Olive oil and grind fresh sea flakes and paprika over the octopus.
Cooking Padron Peppers
Add the oil into a frying pan on high heat. when the pan is getting hot, add the "Padron peppers" and fry until they torn with tones white and a bit golden.
When you are happy with the cooking point of the peppers, remove them, and leave over blotter paper for few seconds to drain the excess of oil. Place the peppers on the serving plate and season with Maldon sea salt.