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poaching Galicia, Spanish
Octopus Galician-style

Photo by: Joey DeLeo
Comments: 0
 

Recipe

At the Abadía da Cova vineyard, the young pulpo (octopus) cook says that the only secret is experience—he knows when the octopus is done just by looking. He deftly cuts the tentacles into bite-sized pieces with scissors and dresses them with olive oil, salt, and pimentón.

Yield: 6 to 8 servings

Ingredients

  • One 6- to 8-pound octopus, cleaned and rinsed
  • Extra virgin olive oil
  • Coarse sea salt
  • Hot pimentón (Spanish smoked paprika)

Directions

Bring a large pot of water to a boil. Add the octopus and bring back to a boil. Skim off the foam, reduce the heat to a gentle simmer, and cook for 5 minutes. Turn off the heat and let the octopus sit in the hot water for about an hour, or until tender.

Drain the octopus and cut into bite-sized pieces with kitchen shears. Toss with olive oil, salt, and pimentón to taste, and serve.


© 2008 Frappe Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

Nutritional information is based on a 6lb octopus.

Nutritional information is based on using 1/4 cup of olive oil to toss the cooked octopus in.

Nutritional information is based on 1/8 teaspoon added salt per serving.

339kcal (17%)
181mg (18%)
17mg (29%)
160mcg RAE (5%)
1196mg
102mg
51g
0g
0g
8g
163mg (54%)
1073mg (45%)
2g (9%)
10g (16%)
18mg (101%)
 

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