Polpo alla Galiziana (Pulpo a la Gallega) – A Spanish Delight for Your Table
Category: Appetizer
Servings: 4
Polpo alla Galiziana, or Pulpo a la Gallega, is a traditional Spanish dish hailing from Galicia, perfect for those who appreciate a dish bursting with flavors. This delightful octopus recipe features tender octopus served over hearty potatoes, all seasoned with aromatic olive oil, fresh parsley, and a sprinkle of spicy paprika. It’s a classic Spanish tapa that’s easy to prepare yet impressively flavorful, making it a perfect addition to any gathering. Let’s dive into this deliciously simple yet rich recipe that will transport you straight to the vibrant coastal towns of Spain.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| Octopus (Polpo) | 5kg |
| Coarse Salt | to taste |
| Onion | ½ |
| Fresh Parsley | 30g |
| Ground Chili Powder (Paprika) | to taste |
| Extra Virgin Olive Oil | to taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 20g |
| Carbohydrates | 22g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 500mg |
Instructions
Step 1: Preparing the Octopus
The first step in making a perfect Polpo alla Galiziana is cleaning and cooking the octopus. Start by cleaning the octopus thoroughly if it hasn’t been pre-prepared. To enhance the texture of the octopus and prevent it from becoming too tough, you will need to “shock” it by dipping it into boiling water multiple times. Bring a large pot of water to a boil, then gently dip the octopus into the boiling water for 2-3 seconds, lifting it out and dipping it again. This process helps the tentacles curl beautifully and ensures even cooking. Repeat this dipping process 2-3 times.
Once the tentacles have curled up, place the entire octopus in the pot of boiling water and let it cook for approximately 50 minutes. During this time, periodically check for tenderness by piercing the thickest part of the octopus with a skewer. The octopus should be tender but firm to the bite.
Step 2: Boiling the Potatoes
While the octopus is cooking, take this time to prepare the potatoes. In a separate pot, use the octopus cooking water to boil the potatoes. The rich, savory flavors from the octopus will enhance the potatoes. Bring the water back to a boil and add the potatoes, making sure they are whole, unpeeled, and well-washed. Boil for about 10 minutes, ensuring they remain firm. You want the potatoes to be cooked through but not mushy. Once done, drain the potatoes and set them aside to cool down.
Step 3: Cutting the Octopus
Once the octopus is cooked to perfection, remove it from the pot and let it cool slightly. Once cool enough to handle, slice the octopus into thick rounds, making sure not to slice too thinly as you want the pieces to remain substantial and flavorful.
Step 4: Assembling the Dish
Now it’s time to assemble your Polpo alla Galiziana. Begin by slicing the boiled potatoes into rounds, about 1-2 cm thick. Arrange the potato slices in a single layer on a platter or wooden board. Next, take the sliced octopus and layer it over the potatoes, creating a beautiful contrast between the tender octopus and the firm, creamy potatoes.
Step 5: Seasoning and Serving
For the finishing touch, drizzle a generous amount of extra virgin olive oil over the octopus and potatoes. Season with coarse salt, a sprinkle of ground chili powder (or paprika for a smokier flavor), and finely chopped fresh parsley for a burst of freshness. Allow the dish to rest in the refrigerator for at least one hour to allow the flavors to meld together.
When ready to serve, you’ll have a beautifully flavorful dish that’s sure to be a hit at your table. Serve the Polpo alla Galiziana chilled or at room temperature as a delicious and impressive Spanish appetizer.
Tips:
- Octopus Quality: Fresh octopus is always the best option, but frozen octopus works well too. If you’re using frozen octopus, remember to thaw it fully before cooking.
- Patience in Cooking: The key to a tender octopus is slow and steady cooking. Don’t rush the boiling process, and remember to check the octopus periodically for the perfect texture.
- Flavor Variations: While this recipe calls for chili powder and paprika, you can play with the spices to suit your taste. Some variations include adding a squeeze of lemon juice or a dash of white wine vinegar for an extra tang.
Why You’ll Love This Dish
This Polpo alla Galiziana recipe is a true celebration of the Mediterranean’s fresh ingredients. It’s simple, vibrant, and showcases the octopus in all its glory. The combination of tender octopus, creamy potatoes, and the bold seasoning of chili powder, parsley, and olive oil creates a harmonious flavor profile that’s perfect for any occasion. Whether you’re hosting a casual tapas night or a more formal dinner, this dish will undoubtedly delight your guests and leave them asking for more.
Enjoy the authentic taste of Spain with this wonderful seafood appetizer that’s as easy to make as it is delicious!
