Receta de Pulpo a la Gallega o Pulpo a Feira con trucos para Pulpo Tierno y Patatas jugosas

In this video, I explain how to make the recipe for Galician Octopus or Pulpo a Feira step by step, easily, and with the tricks to ensure the octopus is as tender as possible and the potatoes super juicy. I learned this recipe by practicing a lot at home, with the advice of a Galician friend whom I am so grateful for the recipe, wanting to remain anonymous. Between her advice and my investigations practicing the recipe many Sundays at home, it is now that I want to share this traditional Galician recipe with you. The first trick I describe in the video is to freeze fresh octopus for at least 48 hours. This will help the fibrous meat break down and thus ensure it remains tender after cooking. Freshly caught octopus is very fibrous and tough, and unless you beat it to break down its fibers and cook it, the easiest thing is to freeze it, so the ice crystals will do their job of breaking down the octopus fibers. Another trick explained in the recipe is to submerge the octopus in boiling water for a few seconds, doing this three times. This will help the octopus skin adhere to the surface without coming off. Another trick mentioned in the video is to dip the wooden plate where you'll be serving the octopus in the cooking water. This helps to temper the wooden plate and help keep the octopus and potato warm, because this dish, Galician-style octopus, is served hot and is usually made as an appetizer or starter. I'll also give you another extra trick: to keep the octopus warm, you can do it in the same pot where you cooked the octopus, but cover it and turn it off. This way, it will stay warm for about 30 minutes. You can also prepare the plates with the potato and octopus and heat them directly in the microwave. Well, I hope you enjoy this recipe for Galician-style octopus or pulpo a feira as much as we do at home. INGREDIENTS FOR 3-4 PEOPLE: 1 FRESH OCTOPUS, APPROXIMATELY 1,500 GRAMS 3-4 GALICIAN POTATOES 1 TABLESPOON OF COARSE SALT 1 TABLESPOON OF FLAKED SALT 1 TABLESPOON OF SWEET AND/OR HOT PAPRIKA, OR BOTH EXTRA VIRGIN OLIVE OIL TO TASTE WOODEN PLATES, 18-20 CM IN DIAMETER --- Thanks for watching this video. If you have any questions or would like to comment on this recipe, you can do so right here, and I'll be happy to help.