Comments on: Pulpo a la Gallega: Pride of Galicia

By: Three Dishes to Try on your Spanish Vacation

Three Dishes to Try on your Spanish Vacation — Sun, 01 May 2011 14:58:30 +0000

[...] Pulpo al la Gallega is a Spanish dish I have yet to see prepared outside the country. This dish consists of boiled octopus in a traditional olive oil sauce dosed with sweet paprika. On a rare occasion you can find the octopus grilled with other vegetables on a hot plate or cast iron—prepared this way it is known as pulpo a la fiera, and it’s sometimes easier for those unfamiliar with the texture of octopus to handle. The texture of this seafood comes in two forms: the slippery outer layer, and the chewy sometimes crunchy inner muscle of the tentacle. You’ll find this dish is classic finger food served in bars and in more upscale eateries. [...]

By: Tapas recipe: Galician-style octopus | Go Ring On

Tapas recipe: Galician-style octopus | Go Ring On — Thu, 10 Mar 2011 20:27:37 +0000

[...] To criticism upon the strange post, click here. [...]

By: We Are Never Full » Incongruity, Thy Name is Baby Octopus & Fried Eggs

We Are Never Full » Incongruity, Thy Name is Baby Octopus & Fried Eggs — Mon, 14 Feb 2011 16:57:24 +0000

[...] Boil octopi in salted water for 10-12 minutes or until fully cooked. (Longer for adult octopi) [...]

By: All Kinds Of Crazy « cookblog

All Kinds Of Crazy « cookblog — Mon, 27 Sep 2010 19:40:59 +0000

[...] oil on very low heat for about an hour while I prepared the other components. I love the Spanish Pulpo a la Gallega, but I had Japan on the brain- so I tried to make a dish that split the difference. I caramelized [...]

By: The longest day | Visit Galicia

The longest day | Visit Galicia — Mon, 13 Sep 2010 06:26:58 +0000

[...] with Ramon, and a new client of his Rachel. While Ramon, Amanda and I had feasted on excellent pulpo, calamares and chipirones as well as a great big slice of tuna empanada, poor Rachel (a vegan) had [...]

By: caperberry

caperberry — Fri, 13 Feb 2009 15:52:28 +0000

thx for the link. looks delicious, will give it a try soon. love the site.

By: admin

admin — Fri, 19 Dec 2008 17:29:26 +0000

Marta – muchas gracias para su receta y consejo en el cocinar del pulpo gallego! su es la experta!

Tina – glad we could help, and very jealous you’re eating octopus. I mean, we eat it, but want to eat it more often. In fact, it’s just a pity there are only three mealtimes a day.

WORC/Jesse – the “runs” were an unfortunate occurence, but i was sure it was the lack of hygiene and not that pulpo made me feel that way, and making it myself removed any remaining doubt!

By: Choosy Beggar Tina

Choosy Beggar Tina — Fri, 19 Dec 2008 10:33:30 +0000

THANK YOU FOR THIS!!

After reading your article ages ago, I finally made octopus (using your method) earlier this week. I had only ever cooked it like squid (flash fried or grilled on high heat for a short period of time) with limited success. Boiling it for an hour and a half totally changed everything. The taste was richer, the texture was TO DIE FOR, and I will never go back.

By: Traci (Soup of The Day)

Traci (Soup of The Day) — Thu, 06 Nov 2008 07:04:46 +0000

That looks fabulous — I can’t wait to visit Spain some day. The baby came before we got to visit, now we just need to wait a few years until she’s old enough to go.

By: Marta

Marta — Sun, 02 Nov 2008 18:11:30 +0000

vinegar in the water? that’s new!! I put no vinegar, no onion, no bay leaf… it goes just fine with loads of salt (sea water it is said to be the best to boil it)

the copper coin is ok, although better is to use a copper pot…. I use neither (blush)

here is how we do it

http://www.flickr.com/photos/marta_gallego/416454529/