My Pulpo a la Gallega has definitely made it onto this years Christmas table. We had a version of this in a little tapas bar in London a few weeks ago. Now, I have a little problem sticking to a recipe sometimes as well as keeping things simple… A traditional pulpo a la Gallega is a simple but tasty cooked octopus with boiled potatoes, olive oil and sweet paprika. I wasn’t making this as a traditional tapas but as a main and wanted a sauce and bit of extra spice.
My version of this octopus dish comes with a spicy tomato and chorizo sauce, it’s not 100% authentically Spanish but oh so tasty! We all loved it, especially the kids and I’m already making plans to include this on the Christmas table. (That’s a little too far off for Little Bear who wants again tomorrow)…
The sauce was a reduced tomato, garlic, onion and chorizo sauce with paprika and a smoked chilli.
I simmered the tentacles in lemon, salt and water for 1 1/2 hours to make them really tender whilst the sauce was cooking. Then fried them on hot heat in a griddle pan for that lovely charcoal flavour. I finished the tentacles of in a different pan with a little bit of the sauce to give them a little more colour. Then plated with the potatoes and dolloped on the sauce. Muy delicioso…
- slat and lemon for the poaching liquid
- octopus tentacles
- red onion
- olive oil
- smoked chilli