Today
I am going to tell you how to prepare one of the most delicious dishes of the
Spanish cuisine: Pulpo a la Gallega – Galician Octopus.
However
Pulpo (Octopus) can be a bit expensive, and it is not easy to cook it properly,
so we are going to cheat a bit. We are going to cook Canned Galician Octopus.
Ingredients:
Virgen extra olive oil, potatoes, salt, paprika and octopus or pota (another
kind of cephalopods) tins.
We
peel the potatoes, cut them in small squares and boil them in salted water
(about 15 minutes). Once they are boiled we let them cool down. It takes about
5 minutes.
We
put our boiled potatoes in a serving tray. We open the tins and put the
contents on top of the potatoes (or on the side if we like it better), and we
put some olive oil on top of the potatoes and pulpo so they don’t get dry. Then
we sprinkle (generously) the paprika on top of all the ingredients.
You
can serve it as a “ración” or as small tapas. Either way your friends are going
to think that you have spent the whole day cooking. Easy, delicious and leaves
your guests very impressed!
