Len-NJ
03-01-2010, 05:04 PM
http://gastrotravels.com/recipe-pulpo-gallego-galician-octopus-from-spain/
Pulpo Gallego
Defrost a previously frozen octopus in the fridge overnight, if the octopus was not previously frozen – freeze it first then thaw it out, the freezing tenderizes the meat.
Fill a large stock pot with water about half way and bring to a boil – don’t add anything like salt.
When the water is boiling, get a good grip on the octopus and dip it into the boiling water, lift out immediately and when the water returns to a boil, dip it briefly again. Repeat this dipping 3 or 4 times until the tentacles have curled.
Put the octopus in the water and let it boil over medium heat - for a small octopus around 1 lb, around 45 minutes – for a larger octopus around 2-3 lbs, cook for 1-2 hours. When you can easily pierce the meat with a knife – it’s done.
Turn off the heat and leave the octopus in the water for 10 minutes.
Remove the octopus and drain, cut into small pieces with scissors, place on a platter and sprinkle with extra virgin olive oil, sea salt and hot paprika.
Pulpo Gallego
Defrost a previously frozen octopus in the fridge overnight, if the octopus was not previously frozen – freeze it first then thaw it out, the freezing tenderizes the meat.
Fill a large stock pot with water about half way and bring to a boil – don’t add anything like salt.
When the water is boiling, get a good grip on the octopus and dip it into the boiling water, lift out immediately and when the water returns to a boil, dip it briefly again. Repeat this dipping 3 or 4 times until the tentacles have curled.
Put the octopus in the water and let it boil over medium heat - for a small octopus around 1 lb, around 45 minutes – for a larger octopus around 2-3 lbs, cook for 1-2 hours. When you can easily pierce the meat with a knife – it’s done.
Turn off the heat and leave the octopus in the water for 10 minutes.
Remove the octopus and drain, cut into small pieces with scissors, place on a platter and sprinkle with extra virgin olive oil, sea salt and hot paprika.