Squid Tapas – Pulpo La Gallega
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 45 mins |
| Total Time | 3 hrs 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 squid (s) (octopus), only the tentacles including skin and suction cups
- 1 large potato (s)
- 50 ml extra virgin olive oil, cold pressed
- 1 teaspoon, leveled sea salt
- 1 pinch (s) paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- The tentacles are washed and freed from their narrow ends. These small pieces can be used for salads or pasta dishes.
- The large pieces are placed in a suitable saucepan and covered generously with cold water. This is then slowly warmed up until the water begins to simmer gently. Then the heat has to be reduced so that the tentacles only scald for the rest of the cooking time.
- This is one of the secrets why the tentacles turn buttery soft. Another reason is that no other ingredients (especially salt) are added to the water. Otherwise the boiling temperature would be increased unnecessarily.
- The strength can be checked with the fork. When the prongs slide easily into the meat, the cooking process can be ended. For me this is usually the case after about two hours.
- Meanwhile, boil the potato with its skin in salted water. When it is done, it is set aside and peeled and sliced shortly before serving. The slices are toasted golden brown in a little olive oil (but they can also be served just like that, which would be more authentic).
- After the end of the cooking time, remove the tentacles from the brew and let them cool down briefly. If you can safely touch them with your fingers, cut them into small bite-sized slices and arrange them on the plate together with the potato slices.
- Then everything is drizzled with plenty of olive oil. The potato slices are sprinkled with the paprika powder to taste. Coarse sea salt is poured over the slices of seafood to counteract a bland impression.
- This is the simple and straightforward version of the popular Spanish dish.
- I limit the ingredients to the bare minimum. On the one hand, I want to flatter the palate with the unique and as unadulterated squid taste as possible. And on the other hand, I get closer to the traditional way of preparing seafood using the so-called “pulpeiras”, which apart from water, fire and copper kettles usually did not use any other aids for the cooking process.
Also Like
The perfect squid pulpo gajego recipe with a picture and simple step-by-step instructions. More...
The perfect squid la szechuan recipe with a picture and simple step-by-step instructions. More...
The perfect pulpo salad recipe with a picture and simple step-by-step instructions. More...
The perfect eggplant tapas recipe with a picture and simple step-by-step instructions. More...
The perfect sardine tapas recipe with a picture and simple step-by-step instructions. More...
Cooking squid is quick and easy, but there are some small secrets. To keep the squids soft and tender, it is not necessary to cook them; it is enough to pour boiling water over them several times. Ingredients Squid Directions Defrost squid. Now you need t...
The perfect pulpo, cooked sous vide recipe with a picture and simple step-by-step instructions. More...
The perfect pulpo from grill to dscho recipe with a picture and simple step-by-step instructions. More...
The perfect bavarian tapas plate recipe with a picture and simple step-by-step instructions. More...
The perfect spinach mushroom tapas recipe with a picture and simple step-by-step instructions. More...
The perfect tapas – baked tomatoes recipe with a picture and simple step-by-step instructions. More...
The perfect tapas – ensalladilla atun recipe with a picture and simple step-by-step instructions. More...
An interesting dish that turns regular stuffed squid into piglets. If not for the size, then they could be confused with real pigs. Squid pigs stuffed with rice with mushrooms, eggs, cheese are very pleasant and light in taste. They will also decorate any...
Salad a la “Olivier” of Squid and Crab Sticks
Delicious salad. Soviet “Olivier” somehow become boring. Get another variation on your favorite salad. Cook: 40 mins Servings: 8 Ingredients Frozen squids – 300 g Canned peas – 150 g Canned corn – 100 g Potatoes – 4 pcs. Carrots – 1 pc. Pickled cucumbers ...
Pulpo on Risotto Alla Milanese with Gremolata
The perfect pulpo on risotto alla milanese with gremolata recipe with a picture and simple step-by-step instructions. More...
The perfect braised squid recipe with a picture and simple step-by-step instructions. More...
Fried squid is a very simple but very effective way to cook squid. Literally 15-20 minutes of business – and delicious squid on your table. Cook:15 mins Servings: 3-4 Ingredients Peeled squid (carcass) – 2 Pieces Onion – 1 Piece Ground ginger – 1/3 Teaspo...
Summer is the perfect time to get out into nature more often for relaxation. And what kind of picnic is complete without delicious food? I’ll tell you how to grill squid. Fast, tasty and effortless! Cook: 15 mins Servings: 3 Ingredients Squid – 2 Pieces (...
For this pasta, you need to prepare a tomato sauce with squid and onions. Cook: 50 mins Servings: 4 Ingredients Penne pasta (feather pasta) – 230 g Peeled squids – 320 g Canned tomatoes without skin (chopped) – 400 g Olive oil – 1/3 cup Onions (cut into r...
For those who want to try something new, I will tell you how to cook squid carcasses. We will grill them and use an interesting spicy marinade. It will be delicious, believe me. Cook: 30 mins Servings: 3 Ingredients Squid – 1 Piece (large) Garlic – 2 Clov...
Comments for "Squid Tapas – Pulpo La Gallega"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|