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Dinner · Spanish · Easy
Pulpo a la gallega
Something from the water, from the public-domain kitchen — kept the way its author wrote it.
- 15 min hands-on
- 40 min total
- Serves 4
- $8+ a serving
- Fish or seafood
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1octopus (1.7 to 2kg)
- Potatoes
- 2bay leaves
- Sweet and spicy red pepper
- Salt
- oil
Method one step at a time, with timers in the app
- Boil water along with salt and the bay leaves
- Once the water is boiling, introduce the octopus 3 times by putting it on and taking it out, then let it cook for 35 to 40 minutes by puncturing it to see whether it is already soft or we need to leave it a little longer⏱ 35 min
- turn off the fire and let it rest for 20 minutes more with the same water. Meanwhile we will have boiled the potatoes with skin for about 25 minutes depending on the size.⏱ 20 min
- We will remove the octopus from the water and let it cool, and once it is cold, we will cut it in slices with scissors.
- To assemble the dish we will laminate the potatoes by placing them at the bottom of the plate, on top and we will put the octopus slices seasoning it with salt, the sweet and spicy red pepper and a good squirt of olive oil.
Allergens, with the fine print read
- ⚠Contains shellfish.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by ivn1s, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.