Octopus Galician style
January 30th, 2018 | starter
Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería”. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!
Best is of course, to buy a fresh octopus and cook it. But, from our own experience we know that octopus is not available always and everywhere. Therefore, you can also use cooked and frozen octopus. This is a really workable alternative. I personally cook octopus in stock when I get fresh one. So I have always something in the freezer and can quickly prepare octopus appetizer with it.
Octopus Galician style (Pulpo a la Gallega)
(4 servings – or more, if served as Tapas)
And that’s how the wife of the captain does it
You get around 750 g of cooked octopus out of a fresh weight of 1,6 kg. I reckon 100 – 150 g per portion of Pulpo á Gallega, this is already a very decent appetizer portion. For Tapas you need less.
You can freeze cooked octopus – that’s perfect for having guests.
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