Receita Solta

Delicious Galician-style Octopus: An Irresistible Recipe

RS

Por

Master Receita Solta

Delicious Galician-style Octopus: An Irresistible Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories455 kcal

Resumo para quem tem pressa

"Classic Galician cuisine dish made with octopus cooked in a large pot until it reaches a soft and tender consistency, sliced and arranged over slices of potatoes cooked in the mollusk's own broth. The finishing touch gets extra virgin olive oil, aromatic sweet paprika, coarse salt, and fresh chopped parsley."

Delicious Galician-style Octopus: An Irresistible Recipe

O Que Você Precisa Saber

- O cozimento do polvo em fogo médio constante garante o rompimento suave do colágeno sem endurecer a carne. - Cozinhar as batatas na mesma água de fervura do molusco impregna sabor e tom rosado à polpa do tubérculo. - A páprica doce salpicada no momento final junto ao azeite extravirgem aporta o perfil aromático galego.

Ingredients

Main Course

  • 1 kg cleaned octopus
  • 4 medium potatoes
  • 4 tablespoons of olive oil
  • 2 tablespoons sweet paprika
  • Salt to taste
  • 1 sprig of parsley

Instructions

Main Course

1

In a large pot, place the octopus and cover with water. Cook over medium heat for approximately 30 minutes until tender.

2

Remove the octopus from the pan and let it drain.

3

4

In the same water, cook the potatoes with skin until tender, about 20 minutes.

5

Meanwhile, cut the octopus into large pieces.

6

After cooking, peel the potatoes and cut into slices.

7

On a plate, arrange the potatoes and top with the octopus pieces.

8

Drizzle with olive oil and sprinkle with paprika.

9

Finish with salt and chopped parsley to taste.

10

Sirva imediatamente, acompanhado de pão fresco.

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Chef Tips

- Pierce the thick part of the tentacle with a knife at thirty minutes; it should enter without resistance. - Keep the potato skins on during cooking so they do not absorb excess water or fall apart. - Use fresh extra virgin olive oil and serve the dish warm to enhance the tenderness of the octopus.

Variations

- Polvo com Pimentões: adicione tiras finas de pimentão vermelho assado sem pele sobre as fatias de polvo. - Polvo à Feira: monte em tábua de madeira rústica regado unicamente com azeite morno, sal grosso e páprica. - Salada Galega Fria: sirva o polvo e batatas resfriados com vinagre de maçã, azeite e cebola picada.

Substitutions

- Sweet paprika can be combined with a pinch of smoked or spicy paprika for a smoky touch. - Extra virgin olive oil can be infused quickly with a crushed garlic clove. - The medium potatoes can be replaced by Monalisa potato or Asterix potato with firm pulp.

How to Store

Keep the octopus and potatoes assembled in a sealed container in the refrigerator for up to two days. To consume, reheat in a double boiler or in the microwave on medium power for a minute and a half, finishing with a fresh drizzle of olive oil and green salad.

Can You Freeze It?

It is not recommended to freeze the complete preparation because cooked potatoes undergo cellular changes during freezing, becoming spongy and watery. Drained cooked octopus can be frozen without seasoning in a vacuum bag for up to sixty days.

What to Serve With

Accompany with thick slices of hard-crust rustic bread to dip in the olive oil seasoned with paprika and glasses of very fresh dry white wine.

Frequently Asked Questions

How to know if the octopus is tender at the exact point?

Pierce the thickest part of the tentacle with a toothpick or fork; if it slides without pulling the fibers, the shellfish is cooked to the right point.

Why cook the potatoes in the same water as the octopus?

The water acquires a reddish color and aromatic compounds released by the octopus, transferring characteristic flavor to the potatoes.

Is it necessary to beat or thermal shock the octopus before cooking?

Frozen octopus already has its fibers naturally broken by the ice; if using fresh, dip the tentacles three times in boiling water before releasing.

Which type of salt is most suitable for finishing Galician-style octopus?

Coarse sea salt or fleur de sel in medium crystals provides a pleasant, punctuated crunch over the tender octopus tentacle meat.

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