← Back to Search Results
poaching Galicia, Spanish
Octopus Galician-style Recipe-3746

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-for-friends Cooking for Friends
by Gordon Ramsay
new-american-table New American Table
by Marcus Samuelsson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?