Galician octopus with potatoes or as they say in Galicia, octopus with cachelos or octopus to Feira, it is a very famous recipe of this region of Spain where seafood is simply spectacular. The original octopus recipe to Galician is very Simple, if you continue reading in recipes. Galician and with potatoes to make the plate of 10. We assure you that it will look good and the more times you prepare it better will be left, you just need, time and a large pot where it fits an octopus … to cook!
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Galician octopus ingredients with potatoes – octopus to Feira: |
| 1 octopus (2-3 k) 1 kilogram of potatoes sal thick |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Galician octopus ingredients with potatoes – octopus to Feira:
1. Gather all the ingredients and we start with the preparation of the Galician octopus knowing some important details that you have to take into account before cooking. Then, the first thing is to soften the octopus. To achieve this you have two options, or hit it repeatedly with a cooking maso or preferably, freeze it two days before the preparation.
2. Take out the octopus one day before carrying out the octopus recipe to the Galician so that it is completely defrosted. Place it in the fridge in a wide bowl, since when you defrost it will expel a lot of water.
3. Pass the octopus under the water jet to clean any impurity and we will cook it. Then, place enough water in a very large pot (it must reach to cover the octopus completely) and take it to the high heat until it grasted. Do not add any salt to the water, since the octopus with cacheloos is already seasoned already on the plate, When serving.
4. When the boil we will do what is known as scare the octopus. This is done with the aim of tensing the meat so that the skin does not detach during cooking. What you should do is take the octopus by the head and immerse your body in boiling water three times.
5. Now let the octopus cook in the water for 30-40 minutes over medium heat. Keep in mind that the cooking time will depend on the octopus size, about 10-15 minutes per kilo. You can prick the thickest tentacles to check how hard it is. The secret of this Galician octopus recipe is to do it several times until you take the exact cooking point. If you have doubts about this preparation you can see the cooked octopus recipe, where this same procedure is explained step by step and photos.
6. As what we are going to prepare is octopus to the Galician with potatoes, we will take advantage of the octopus to wash, peel and split the potatoes in half.
7. When the octopus is ready, let stand for a few minutes and remove from the pot. Reserve in a source. Then, we cook the potatoes in that same octopus cooking water. With about 15 minutes to the fire it will be enough, so we ensure that the potatoes absorb all the taste of the octopus, although if you do not like to take the color of the water, you can use Another new one.
8. To serve our Galician octopus with potatoes in a traditional way, use a wooden plate and cut pieces of potatoes to make a base, then cut medium pieces of pulp and spray with olive oil, thick salt and spicy pepper Or sweet to taste … And ready, to enjoy the authentic octopus to Feira Gallego. And if you want to continue delighting you with typical tapas of Spanish cuisine you can try the anchovies in vinegar and the cooked croquettes. Bon Appetite!
