Octopus
July 15, 2010
David Leite of Leite’s Culinaria fame and author of The New Portuguese Table is in Spain. Or at least he was in Spain. And he wrote a blog post Octopus with Paprika about pimentón–Spanish paprika–and included a recipe for Pulpo a la gallega–Galician Octopus. His timing couldn’t be better, on the heels of Paul the German octopus predicting Spain’s recent World Cup victory and octopus sales skyrocketing in Spain as a result.
Notice that the recipe from Simone Ortega instructs you to freeze the optopus overnight prior to cooking. This is the way they do it in Galicia. The recipe does not instruct you to beat the octopus before cooking in order to tenderize it as I have seen done in Galicia.
Note: Do use Spanish smoked paprika–pimentón de la Vera. Enjoy, and celebrate Spain’s victory with this lovely dish. Pulpo a la gallega
Posted by Jane Gregg 0 Comments
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