Octopus encebollado is a lesser-known Galician variant than Galician-style octopus, where the confit onion replaces the potato as an accompaniment. It is prepared in the taverns of O Grove and Rianxo as a generous dish to share. The sweet onion balances the texture of the octopus.
Mediterranean
Galician onion octopus
Galician onion octopus with confit onion, paprika and albarino wine.
- Spain
- MAIN COURSES
- Light
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 34 g
- Fiber 2 g
- Carbohydrates 14 g
- Fat 14 g
- Sodium 680 mg
Story behind the dish
Preparation
Galician onion octopus is a preparation from Spain with medium difficulty. Reserve about 65 minutes in total (15 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of octopus cooked in pieces.
- Have ready: 4 large julienned onions.
- Have ready: 4 cloves of minced garlic.
- Have ready: 150 ml of albarino white wine.
- Have ready: 100 ml of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
If the octopus is raw
If the octopus is raw, cook it in salted water for 45 minutes; cool and cut into thick slices. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Sauté onions in oil over medium-low heat for 25 minutes until…
Sauté onions in oil over medium-low heat for 25 minutes until lightly caramelized.
-
Add garlic
Add garlic, chilli and paprika; cook 2 minutes without burning.
-
Add sliced octopus
Add sliced octopus, white wine and bay leaf; Cook for 10 minutes over low heat.
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Reduce the liquid until the onion is syrupy and envelops the octopus.
Reduce the liquid until the onion is syrupy and envelops the octopus.
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Serve in a clay pot with parsley
Serve in a clay pot with parsley, raw oil and coarse salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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