Octopus a la gallego (Galician octopus) Ingredients: 25 cl of - olive oil - fleur de sel - 1 bunch of - parsley - fresh spicy - oil (if you like) 1 onion - 1 kg of - octopus - raw per person (these creatures reduce a lot when cooked) 1 clove of - paprika garlic.
Utensils：
- 1 Pot - 1 Knife- kitchen knives 1 bowl- salad bowls 1 Heating blender- Heating blender 1 pitter-
Total time: 1h20 Preparation: 20 min Rest: - Cooking: 1h
Phase 1
Put water to boil in a large pot (tradition dictates that it be made of copper, but an ordinary one works just as wellTO DO).
Phase 2
Dip the peeled and halved onion then the whole octopuses. Leave to cook for around 1h30 (the octopus is cooked when a knife blade penetrates it easily).
Phase 3
During the cooking time, prepare the sauce: pour 25 cl of olive oil into a bowl, add the chopped garlic clove, chopped parsley and paprika.
Phase 4
The sauce is a matter of personal taste, so I advise you to gradually increase the proportions to find those that suit you.
Phase 5
Once the octopus is cooked, cut it into pieces of approximately 2 cm. Serve hot with steamed potatoes.
Phase 6
Top with sauce according to taste and season with fleur de sel.
Phase 7
The result is worth the wait!
Utensils：
- 1 Pot - 1 Knife- kitchen knives 1 bowl- salad bowls 1 Heating blender- Heating blender 1 pitter-
Total time: 1h20 Preparation: 20 min Rest: - Cooking: 1h
Phase 1
Put water to boil in a large pot (tradition dictates that it be made of copper, but an ordinary one works just as wellTO DO).
Phase 2
Dip the peeled and halved onion then the whole octopuses. Leave to cook for around 1h30 (the octopus is cooked when a knife blade penetrates it easily).
Phase 3
During the cooking time, prepare the sauce: pour 25 cl of olive oil into a bowl, add the chopped garlic clove, chopped parsley and paprika.
Phase 4
The sauce is a matter of personal taste, so I advise you to gradually increase the proportions to find those that suit you.
Phase 5
Once the octopus is cooked, cut it into pieces of approximately 2 cm. Serve hot with steamed potatoes.
Phase 6
Top with sauce according to taste and season with fleur de sel.
Phase 7
The result is worth the wait!