Pulpo a la Gallega- Galicia Style Octopus
PULPO A LA GALLEGA
Galician-style octopus is a popular appetizer served all over Spain today. It originated in the northwestern Spanish region of Galicia. It is very easy to prepare as our octopus is already cooked! So you just need to add olive oil and paprika. You can also add some boiled potatoes. We recommend you to use our Spanish Guadalimar Olive Oil and your selection of paprika. These ingredients are super important as they are the main flavorings.
HOw TO PREPARE IT
The steps to prepare it is very simple:
2. Cut into slices.
3. Put in the microwave/oven for 3-5 min. Make sure is warm enough.
4. Add Spanish paprika- (pimenton de la Vera), olive oil, and salt
Maldon to taste.
Octopus is rich in vitamins and minerals. It’s also low in fat, and a great source of complete protein. A 4-ounce serving of raw octopus contains:
Calories: 93 Protein: 17 grams Fat: 1 gram Carbohydrates: 2 grams Fiber: 0 grams Sugar: 0 grams
Octopus is a good source of: Iron, Omega-3, Selenium, Copper Vitamin B12 It’s also an excellent source of potassium, magnesium, and calcium.
HOW DOES IT TASTE?
Octopus is far from being tough, slimy, or chewy when it is cooked properly Some people describe its texture similar to a lobster. When cooked properly, it is moist and light. The flavors are largely dependent on the flavors added to it while cooking as it has no distinguishing taste. In the galician style, the olive oil and the paprika are extremely important for the final taste.
Octopus plates are made of pine wood and the fact that someone serves the octopus a la Gallega in another type of dish sounds sacrilege for a Galician. But do you know what this tradition is due to?
The wooden dishes are soaked in the cooking water of the octopus before cutting it. This helps keep the octopus warm and not cool as quickly. In addition, the wood, being soaked in water, prevents the oil from the dressing from being absorbed. The one that we like so much to dip our bread! This tradition of making wooden octopus dishes also goes back to the origins of this rich recipe. The sale of octopus was a traveling profession and pulperas (it was a trade mainly performed by women) had to travel from town to town with carts drawn by beasts. Given the rattling that the utensils suffered on those narrow and cobbled paths, the materials had to be resistant and easy to repair since it was very likely that there would be some breakage.
get your pulpo a la gallega pack
The pack contains:
- 250g of Octopus (approx)
- 1 wood plate
- 500ml Olive Oil Guadalimar
- 1 paprika tin Las Hermanas