POLBO Á FEIRA (GALICIAN OCTOPUS)

CategoryDifficultyIntermediate
Total Time1 hr

  8 PAX - Time 60min

Utensils: Pot, knife, scisors and tweezers.



INGREDIENTS

 1 Fresh octopus (approx. 2kg)
 1 kg Mona Lisa potatoes
 Coarse salt
 Pepper
Paired with:


ELABORATION

1

To make sure the octopus ends up really soft, it has to be frozen for 24 hours.

2

Unfreeze the octopus in a tray the night before cooking in the fridge.

3

Put a large pot of water on the stove and bring it to boil.

4

When the water begins to boil, grab the octopus by the head with a pair of tongs or a hook and submerge it in the water three times in a row.

5

The fourth time you submerge the octopus, leave it in the water for about 30 minutes from when the water starts boiling again.

6

The cooking time will vary depending on the octopus’s weight. The calculation that helps to determine it is one hour for every 4 kg.

7

In the last 15 minutes of cooking, add the whole potatoes and boil them with the octopus for 15 minutes.

8

You know when the octopus is cooked in the same way you do with the potatoes: when you stick a toothpick into the wide part of the tentacle and it sinks into the soft flesh without resistance.

9

When the octopus and the potatoes are done, turn off the heat and allow the dish to cool for 15 minutes.

Plate:
10

Peel and cut the hot potatoes. Arrange them as a base on a preferably wooden plate.

11

Cut the hot octopus into rounds and place them on the pieces of potato.

12

Salt and pepper and dust with a pinch of red pepper (sweet or spicy to taste).

13

Dress the whole thing with a generous drizzle of Pons Selección Familiar Arbequina.

OBSERVATIONS:
14

If desired, substitute the red pepper and part of the Pons Selección Familiar Arbequina with Pons Infused with Red Pepper, which is perfect for finishing this dish.


 

Ingredients

 1 Fresh octopus (approx. 2kg)
 1 kg Mona Lisa potatoes
 Coarse salt
 Pepper
Paired with:

Directions

1

To make sure the octopus ends up really soft, it has to be frozen for 24 hours.

2

Unfreeze the octopus in a tray the night before cooking in the fridge.

3

Put a large pot of water on the stove and bring it to boil.

4

When the water begins to boil, grab the octopus by the head with a pair of tongs or a hook and submerge it in the water three times in a row.

5

The fourth time you submerge the octopus, leave it in the water for about 30 minutes from when the water starts boiling again.

6

The cooking time will vary depending on the octopus’s weight. The calculation that helps to determine it is one hour for every 4 kg.

7

In the last 15 minutes of cooking, add the whole potatoes and boil them with the octopus for 15 minutes.

8

You know when the octopus is cooked in the same way you do with the potatoes: when you stick a toothpick into the wide part of the tentacle and it sinks into the soft flesh without resistance.

9

When the octopus and the potatoes are done, turn off the heat and allow the dish to cool for 15 minutes.

Plate:
10

Peel and cut the hot potatoes. Arrange them as a base on a preferably wooden plate.

11

Cut the hot octopus into rounds and place them on the pieces of potato.

12

Salt and pepper and dust with a pinch of red pepper (sweet or spicy to taste).

13

Dress the whole thing with a generous drizzle of Pons Selección Familiar Arbequina.

OBSERVATIONS:
14

If desired, substitute the red pepper and part of the Pons Selección Familiar Arbequina with Pons Infused with Red Pepper, which is perfect for finishing this dish.

POLBO Á FEIRA (GALICIAN OCTOPUS)
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