Gurita Khas Galicia

Name: Gurita Khas Galicia
Cuisine: spanish
Ingredients: 2 kg fresh octopus (whole, cleaned); 1 kg potatoes (Monalisa or Kennebec variety), peeled and halved; 150 ml extra virgin olive oil (Spanish arbequina preferred); 2 tbsp sweet smoked paprika (pimentón de la Vera dulce); 1 tsp hot smoked paprika (pimentón de la Vera picante); 2 tbsp coarse sea salt (sal gorda); 2 bay leaves; 1 onion, quartered (for cooking water); 1 lemon, halved (for serving)

Pulpo a la Gallega

Bahan

2 kg fresh octopus (whole, cleaned)
1 kg potatoes (Monalisa or Kennebec variety), peeled and halved
150 ml extra virgin olive oil (Spanish arbequina preferred)
2 tbsp sweet smoked paprika (pimentón de la Vera dulce)
1 tsp hot smoked paprika (pimentón de la Vera picante)
2 tbsp coarse sea salt (sal gorda)
2 bay leaves
1 onion, quartered (for cooking water)
1 lemon, halved (for serving)

Cara Membuat

1Bring a large pot of water to boil with bay leaves and onion; no salt added yet.
2Holding octopus by the head, dip tentacles into boiling water 3 times for 3 seconds each (asustar) to curl them.
3Submerge octopus completely, reduce to gentle simmer, cook 40-50 minutes until tender when pierced at thickest part.
4Remove octopus, reserve cooking liquid. Add potatoes to same liquid, cook 15-20 minutes until tender but firm.
5Cut octopus tentacles into 1-cm slices and head into bite-sized pieces using kitchen scissors.
6Slice potatoes into 1-cm rounds. Arrange on wooden plate (pulpeira) alternating octopus and potato.
7Sprinkle generously with coarse sea salt, then both paprikas evenly over top.
8Drizzle liberally with extra virgin olive oil in circular motion. Serve immediately with lemon wedges.

Sumber: llm-generated