Ingredients to make Galician Octopus with potatoes – Pulpo a feira:
- 1 Octopus (2-3 kg)
- 1 kilogram of potatoes
- Coarse salt
- hot paprika
- sweet paprika
- Olive oil
How to make Galician Octopus with potatoes – Pulpo a feira:
- Gather all the ingredients and we begin with the preparation of the Galician octopus knowing some important details that you have to take into account before starting to cook.
- So the first thing is to soften the octopus. To achieve this, you have two options, either hit it repeatedly with a kitchen mason or, preferably, freeze it two days before preparation.
- Take the octopus out one day before carrying out the Galician octopus recipe so that it thaws completely. Place it in the fridge in a large container, as it will expel a lot of water when it thaws.
- Pass the octopus under running water to clean any impurities and let’s cook it. Then, put enough water in a very large pot (it should be enough to cover the octopus completely) and bring it to high heat until it boils.
- Do not add any salt to the water, since the octopus with cachelos is already seasoned on the plate, when serving.
- When it breaks the boil we will do what is known as “scaring the octopus”. This is done in order to tighten the meat so that the skin does not come off during cooking. What you should do is take the octopus by the head and submerge its body in the boiling water three times.
- Now let the octopus cook in the water for 30-40 minutes over medium heat. Keep in mind that the cooking time will depend on the size of the octopus, about 10-15 minutes per kilo.
