food for thought

by michelle


leave a comment »

From the northwestern Spanish region of Galicia, pulpo gallego is a dish of boiled octopus dressed with smoky paprika and olive oil. Traditionally, the octopus is dipped into boiling water three times before being immersed and boiled. I’m not sure whether this achieves anything but I gave it a go.


You will need to boil some water first, enough to cover the octopus. I only bought one tentacle which weighed 900g (2 lbs). Peel and halve an onion and peel 3 cloves of garlic and add them to the water. Dip the octopus into the boiling water 3 times, making sure the water is boiling each time. Finally, immerse the octopus completely in the water and boil for 1 – 2 hours or until tender. If you have a pressure cooker you can cook the octopus in 12 minutes. When cooked, cut the tentacle into rounds. If you want to make this more of a meal, serve over boiled potatoes. Drizzle with a generous amount of olive oil and sprinkle with smoky paprika before serving.


Written by michelle picker

January 5, 2017 at 6:00 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: