Pulpo a la Gallega – Galician Style Octopus – the best specialty of the spanish part of the Galicia. The most popular serving prepared of octopus.
1 cleaned octopus (weighing about 1 kg)
1 onion
2-3 bay leaves
olive oil
sea salt and
ground pepper (spicy and mild), preferably Spanish pimentón dulce and pimentón picante
0,5 kg potatoes
1. Thoroughly clean the fresh octopus. For the meat to be soft, put the octopus in the freezer overnight. If we have frozen octopus - we skip this step and only defrost and purify it from dust.
2. When the octopus is already scooped up, we put it three times in boiling salted water for a few seconds and pull it out.
3. Boil the water with 2-3 bay leaves (no salt!). Put the octopus into the boiling water and boil on medium heat: for every kilogram of weight, 30 minutes of cooking, for example, a 1-kilogram octopus is cooked for about 30 minutes.
4. In the meantime, cook the potatoes cut into slices.
5. Leave the cooked octopus in the boiled water for about 5 minutes. Then cut it into slices wide for 1-2 cm.
6. Serve the hot slices of potatoes and octopus warmly, sprinkle abundantly with olive oil, sprinkle with ground pepper and salt.