← Back to Search Results
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%)
 

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

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
big-fat-cookies Big Fat Cookies
by Elinor Klivans
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?