Pulpo a Galega (Octopus Galician style)

Details: Written by food/pulpo2.jpg

An easy to make dish with octopus, potatoes, and a garlic-paprika sauce. Big thanks to Pilar, a Galician native for tips.

Note: use a frozen octopus as the freezing process helps to tenderize. If you get a fresh octopus, freeze until solid, then use.

A variation is Pulpo a Scott, where the potatoes are finished off with a quick saute on both sides in a bit of olive oil.

Serves 4-6

Ingredients

1 kg/2.2lb frozen octopus (1 large or 2 small). Do not thaw.
3 Tb sea salt
about 1 kg/2lbs boiling potatoes, skins left on

For the Ajada sauce:
1 cup olive oil
4 cloves garlic
2 Tb paprika (medium-hot)
1 Tb fresh lemon juice*
more sea salt and chopped flat leaf parsley
*original Ajada calls for wine vinegar, but I find plain lemon juice better

Directions

Ajada Sauce:
1. Heat the olive oil in a small saucepan on medium-high heat. Smash the garlic cloves with the side of a knife and add to the oil.
2. Allow the garlic to cook until slightly browned, but do not let them burn. Remove the pan from the heat and allow the garlic cloves to sit in the oil for 10 minutes.
3. Remove the garlic cloves and add the paprika and lemon juice.

Pulpo:
1. Add sea salt to a large pot of water and bring to a boil.
2. Scald the frozen octopus by dunking in the boiling water for a 10 seconds. Remove and allow the water to come to a boil again. Repeat for total of 3-4 times. This procedure help to keep the skin attached during the remaining cooking time.
3. Add the octopus back to the pot and allow to boil for 15-40 minutes. Begin checking around 20 minutes. Remove when the tentacles are al dente. Keep the water boiling.
4. Using scissors, cut the tentacles diagonally into 1.25 cm/.5" thick pieces. Set aside
5. Add the potato slices to the pot and cook until finished, about 20 minutes
Note: if you wish to make Pulpo a Scott described above, dry the potatoes and then saute for 3-4 minutes on each side

Final Plating:
1. Place the warm potato slices on a wooden board or plate large enough to hold all. Place an octopus slice on top of each piece of potato and drizzle the Ajada sauce over the entire contents. Sprinkle with generous amounts of sea salt and optional parsley