Hi,
I hope you are having a good week and are ready for the weekend.
Today I am going to talk to you about a very tasty species in its many ways of preparation and which is one of the typical dishes of the gastronomy of Galicia. This autonomous region is just a few kilometres from my home.
With the map of Galicia embraced by its tentacles, you already know that I will talk about dishes whose star product is the octopus and, in particular, I am going to present a classic dish of Galician cuisine and another that is a small innovation. Both dishes have been tasted in two excellent restaurants in Galicia and I will share their location.
The Octopus
As you may know, there are many varieties of octopus in the world, some of which are even poisonous. But the species of octopus that is caught in Galicia and Asturias is the Octopus vulgaris, with a firm body, a large head and being raised on rocky coasts where there are many sea storms gives it a firmness and magnificent flavour compared to the octopus found in other geographical areas. In the photo, one of these octopuses that I caught a few years ago while I was fishing on a beach near my house.
Octopus A feira
Pulpo a feira is the most traditional way of preparing octopus in Galicia and its preparation is very simple and it is vitally important to follow a series of essential steps in order for it to be tender.
Freeze the octopus for a few days or weeks. But more important is to defrost it slowly. This will cause the fibres to break down and the octopus will be softer after cooking.
The water for cooking the octopus should be boiling when the octopus is put into the water. Leave to cook for 10-15 minutes and then leave to stand in the water for 20-30 minutes without additional heat.
After letting it rest in the cooking water, cut the octopus by hand with scissors.
Add a good extra virgin olive oil, coarse salt to taste and add sweet and hot paprika powder or both according to taste.
Traditionally, it is presented on wooden plates and the perfect accompaniment is potatoes boiled in water and salt.
The result is sublime and if you accompany it with a white wine from Galicia it is a real blessing.
One of the best octopus I have tasted recently was in the town of Ribadeo, where there are several restaurants specialising in octopus, but the best is undoubtedly in a small restaurant bar called Bar Queimada. Where the decoration related to octopus is very funny.
Octopus with onion, egg and potatoes
An innovative way of eating octopus compared to the classic recipe, which I enjoyed some time ago in the town of Vilagarcía de Arousa.
In this fishing village I enjoyed a sublime dish that combined cooked octopus seasoned with olive oil and paprika with a humble dish such as fried potatoes and fried egg.
The result impressed me at first sight and I also loved the taste.
See how the dish turned out at the end. This octopus was tasty enough to lick the plate.
A final highlight after dinner is to stroll along the harbor and contemplate the last rays of light if you visit this place in summer.
Best regards.
