Galician octopus

Published originally in lareira.net by Miguel on 25/12/2001

To make the Galician octopus it is advisable to use a frozen octopus so we avoid having to beat it and we do not risk that it comes out hard. The freezing causes the fibers to break, which are what prevent the octopus from softening. We can buy it already frozen or do it by keeping it like this 2 or 3 days. Once defrosted, you have to wash it, especially to remove the possible sand from the suction cups of the tentacles.

One important thing is to “scare” him when going to cook it. The scare consists of submerging it in the boiling water and taking it out three times and the fourth is left in the water to cook it. The reason for doing this is that it does not release the skin.

I do not know if this operation has an empirical basis. I have never cooked an octopus without doing so so I can not assure that it is essential.

Finally, another thing to keep in mind is that it is cooked in water alone, without salt, without laurel, onion or anything else that comes to mind. The salt is put on after cooking, when making the recipe.

Ingredients

Servings 2 serves


  • 500 g octopus
  • 1 tbsp sweet paprika
  • 1 tsp spicy paprika
  • 2 tbsp olive oil
  • salt

Nutrition

Calories: 352kcal | Carbohydrates: 12g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 1742mg | Potassium: 1133mg | Fiber: 4g | Sugar: 1g | Vitamin A: 6200IU | Vitamin C: 27.2mg | Calcium: 150mg | Iron: 15.7mg

Step by step instructions

  • Once defrosted and washed the octopus, boil plenty of water without salt (it is cooked once cooked).
  • When the water is boiling, and taking the octopus by the head, submerge it three times in the water (putting it in and taking it out) so that it does not release the skin. At the fourth time, leave it in the water to cook.
  • Cook 20 to 30 minutes, depending on the size of the octopus.
  • Once cooked, remove the pot from the heat and let settle for a while (10 to 15 minutes), drain and cut with scissors.
  • The typical thing is to serve it on a wooden plate, but the important thing is to dress it with coarse salt, oil and paprika to taste.
  • Depending on how strong we want the octopus, the paprika can be spicy, sweet or a mixture of the two.
Pulpo á feira
Galician octopus

To make the Galician octopus it is advisable to use a frozen octopus so we avoid having to beat it and we do not risk that it comes out hard. The freezing causes the fibers to break, which are what prevent the octopus from softening. We can buy it already frozen or do it by keeping it like this 2 or 3 days. Once defrosted, you have to wash it, especially to remove the possible sand from the suction cups of the tentacles.

One important thing is to “scare” him when going to cook it. The scare consists of submerging it in the boiling water and taking it out three times and the fourth is left in the water to cook it. The reason for doing this is that it does not release the skin.

I do not know if this operation has an empirical basis. I have never cooked an octopus without doing so so I can not assure that it is essential.

Finally, another thing to keep in mind is that it is cooked in water alone, without salt, without laurel, onion or anything else that comes to mind. The salt is put on after cooking, when making the recipe.

Ingredients

Servings 2 serves


  • 500 g octopus
  • 1 tbsp sweet paprika
  • 1 tsp spicy paprika
  • 2 tbsp olive oil
  • salt

Step by step instructions

  • Once defrosted and washed the octopus, boil plenty of water without salt (it is cooked once cooked).
  • When the water is boiling, and taking the octopus by the head, submerge it three times in the water (putting it in and taking it out) so that it does not release the skin. At the fourth time, leave it in the water to cook.
  • Cook 20 to 30 minutes, depending on the size of the octopus.
  • Once cooked, remove the pot from the heat and let settle for a while (10 to 15 minutes), drain and cut with scissors.
  • The typical thing is to serve it on a wooden plate, but the important thing is to dress it with coarse salt, oil and paprika to taste.
  • Depending on how strong we want the octopus, the paprika can be spicy, sweet or a mixture of the two.
Pulpo á feira
Nutrition Facts
Galician octopus
Amount Per Serving
Calories 352 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 120mg40%
Sodium 1742mg73%
Potassium 1133mg32%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 1g1%
Protein 39g78%
Vitamin A 6200IU124%
Vitamin C 27.2mg33%
Calcium 150mg15%
Iron 15.7mg87%
* Percent Daily Values are based on a 2000 calorie diet.