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Old 02-19-2012, 04:42 AM   #11
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In Galicia, Spain: Dunking 5 Times in boiling salted sea water

Good Morning,

In Galicia, Spain, the northwestern Atlantic corner, north of Portugal, their traditionally classic method is:

1) In stockpot, fill with water ( sea water if possible ) and salt, however, do not salt if using sea water

2) once boiling, take the baby octopus ( alot more tender ) and put a hook on its head, so that u can hold it and dunk it 5 times in the boiling water

3) then, take off the outer skin and chop into fine pieces, and simmer until tender

4) serve with smoked paprika and olive oil drizzled and boiled sliced potato

5) this is PULPO GALLEGO

Margi.
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Old 02-19-2012, 04:50 AM   #12
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Galician Octopus is always served on wooden plates

Forgot to mention, that Octopus in Galicia, is always served on a wooden block or wood plate ... This is a very renowned dish, called PULPO GALLEGO ( pul pó - Guy ei go ) and it hails from the Santiago Pilgrim´s Walk.

This is delicious ... and thanx for posting. It is one of my fave tapas ... we have it all the time.

Margi.
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Old 02-19-2012, 07:21 AM   #13
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Galician Octopus á Feira ( Festivity Style ) Tapa

This is a great dish for tapas ...

Traditionally, we use a a baby octopus ... It is one of the most popular tapas especially in season, during the long Spanish summers.

Here is family recipe:

3 pound baby octopus
8 cloves of garlic minced
2 1/2 tsps smoked paprika
salt and black pepper
4 fl. oz. olive oil extra virgin
chopped herbs: parsley and dill
1 medium onion
boiling potatoes

1) turn the body part of the ocotpus inside out and trim away inedible parts or have fish monger do for you; remove eyes, mouth sections
2) rinse thoroughly and place the octopus in a heavy large saucepan or stock pot with 8 fl. ounces of cold water.
3) cover tightly and cook over very low flame for 35 - 40 mins. or until tender enough to be pierced with a sharp knife
*** a large octopus shall require 1 1/2 hrs to cook
4) remove from the pot and set asie until completely cool
5) drain the octopus and rinse under running water rubbing off fragments of skin and cut into bite size serving pieces
6) mix the garlic and the seasoning and oil and pour over the pieces in a bowl
7) garnish with herbs and serve cold and drizzle with fresh lemon
8) boil the potatoes and slice
9) serve on wooden butcher blocks or wood plates

*** note: firstly, dunk the baby octopus five times in boiling water before cooking

M.C.
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