Don’t know how to prepare octopus? Let’s check out how they do it in Spain! Two delicious seafood dishes that are often served as tapas as well: pulpo a la gallega (or polbo á feira) and salpicón de mariscos!
Octopus pie recipe: https://youtu.be/QLjtOJ2-8Ks
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00:00 Intro
00:17 Pulpo a la gallega
02:36 Salpicón de mariscos
05:46 Outro
Pulpo a la gallega
Ingredients:
– 500 g octopus
– 700 g potatoes
– Smoked paprika
– Olive oil
– Salt
Procedure:
1. Bring water to a boil in a large pot, add a tbsp of salt, and cook 500 g octopus until tender
2. In the meantime, peel and slice 700 g potatoes, about 1-1.5 cm thick
3. Remove the octopus from the water and allow it to cool down; in the same water, cook the potatoes until tender (10-15 minutes)
4. Cut the octopus tentacles in slices and arrange them on top of the potato slices
5. Generously season with olive oil and sweet smoked paprika, plus some salt if necessary; enjoy!
Salpicón de mariscos
Ingredients:
– 500 g octopus
– 900 g mussels
– 150 g king prawns
– 2 bell peppers
– 2 tomatoes
– 1 small red onion
– 100 g olives
– 6 tbsp olive oil
– 3 tbsp vinegar
Procedure:
1. Bring water to a boil in a large pot, add a tbsp of salt, and cook 500 g octopus until tender
2. In the meantime, thinly dice 2 bell peppers, 2 tomatoes and a small red onion
3. Drain the octopus, let it cool down and slice it; in the meantime, steam 900 g mussels in a pot
4. Shallow-fry 150 g prawns in olive oil
5. Prepare a vinaigrette with 3 tbsp vinegar, 6 tbsp olive oil and 1/2 tsp salt
8. Combine all the ingredients and store in the fridge for 1 hour or more before serving; enjoy!
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Hi everyone, and welcome to my channel!
If you don’t know how to prepare octopus, this video might be for you, as I’m going to try
not one, but two octopus dishes that are perfect for the summer, and they’re both from Spain –
pulpo a la gallega and salpicón de mariscos! “Pulpo a la gallega”, or “polbo á feira”, as it’s
called in Galician, is an incredibly simple dish, and it’s popular both in Spanish restaurants
and tapas bars, even outside of Galicia. To prepare it, I’m going to bring a large pot of
salted water to a boil, then I’m going to dip half a kg of octopus into it 3 or 4 times.
The thermic shock, in principle, should help to tenderize the meat.
Adding salt to the water helps too, but patience is what really matters, and that’s why
I’m going to let it slowly simmer until tender. 45 to 50 minutes should do in this case,
because these tentacles aren’t too big and they were frozen; otherwise, you might
need a bit more time for a larger octopus. In the meantime, I’m going to
cut 700 g of potatoes in slices, about 1 or 1.5 cm in thickness.
I recommend using potatoes with a thin and waxy skin, the type you would
normally use for a salad rather than for mashed potatoes, as it’s important that
they don’t break apart while cooking. The octopus should be done now, but
to be sure, I’m going to prick the thickest part of the tentacles with a
fork to verify that it’s tender enough. So, I’m going to take it out,
but I won’t discard the water. Instead, I’m going to use it to cook
the potatoes – 13-15 minutes – so they get some of that octopus flavour too.
And now that the octopus has cooled down enough to handle it, I’m going to slice it.
Potatoes are ready, so I can take them out. It’s already time to assemble the dish – I’m going
to arrange the potato slices first on a plate, then lay the octopus on top, then a generous
drizzle of extra virgin olive oil – and some salt if you didn’t use enough in the cooking water
– and now “pimentón” a.k.a. sweet smoked paprika, or you can go for hot paprika if you prefer!
Simple, yet so delicious! Which I think is how seafood should always be
served – without strong seasoning or sauces, that would end up overwhelming its
natural flavour instead of enhancing it! And now, Salpicón de Mariscos.
Just like for pulpo a la gallega, I’m going to cook half a kg of octopus in salted
water, until tender – typically about 50 minutes. While it simmers, I’m going
to chop a small red onion. I’m also going to thinly dice 2 bell peppers. I’m going to remove the white parts
as much as possible because they can be a little bitter sometimes.
Then I’m going to dice two tomatoes. Now that the octopus is tender, I am going
to drain it and I’ll let it cool down. In the meantime, I’m going to steam
900 g of mussels in a pot with an inch of water and a lid on.
5 minutes, until they open, then I’m going to remove them from their shells. Don’t forget to discard the ones
that didn’t open while steaming. At this point, I’m going to cook 150 g of
peeled prawns in olive oil, for 2 minutes, just until they turn pink on both sides. Alternatively, you can briefly
blanch them in boiling water. I’m going to add just a bit of salt.
And now, it’s time to slice the octopus. I just want to say that, of course, you can get
some of the seafood frozen or even precooked, which means you can assemble this dish
much more quickly than I am doing, but I highly recommend that you buy fresh seafood
if you have the chance, and the time, obviously. Last but not least, I’m going to prepare
a vinaigrette with 6 tbsp olive oil, 3 tbsp vinegar, and 1/2 tsp salt, and
I’ll whisk it to create an emulsion. So here you go, all the ingredients are
ready, including 100 g green and black olives. Now, all I have to do is mix everything in a
bowl – apart from the mussels, I’ll keep them for the end as their flesh is quite delicate and
I don’t want them to break while I mix the salad. I’ll drizzle another couple
tbsp of extra virgin olive oil. And here are the mussels.
Now, I could eat it right away, but it’s going to be even tastier If I let it
marinate in the fridge for a couple of hours. And that’s what I’m going to do.
I’ll take it out half an hour before serving, so it has enough time to get a little less cold.
And here it is, an explosion of seafood flavour and summer colours, tasty and refreshing.
The only thing I would change next time, is to use one bell pepper instead of
two, to make it even more about seafood, but it’s up to you in the end.
So, are you going to try either of these two dishes?
Let me know in the comments. If you like octopus, I also published a video
for a delicious Italian octopus pie a few months ago – you can find the link in the description.
And if you enjoyed this video, don’t forget to hit the like button and subscribe!
So, where are we going next?