El pulpo á feira es el plato más emblemático de la gastronomía gallega. Tierno y especiado con pimentón de la Vera y aceite de oliva virgen extra sobre rodajas de patata cocida, aquí lo elevamos con un suave parmentier que absorbe todos los jugos del pulpo.
Mediterranean
Galician-style octopus on potato parmentier
Galician-style octopus with La Vera paprika and olive oil served on creamy potato parmentier. The most iconic dish of Galicia.
- Spain
- Main course
- Light
- High protein
- Low fat
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 28 g
- Fat 10 g
- Sodium 480 mg
Story behind the dish
Preparation
Galician-style octopus on potato parmentier is a preparation from Spain with medium difficulty. Reserve about 80 minutes in total (20 for mise en place and preparation, 60 for cooking). Follow the 7 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 octopus of 1.5 kg (cooked or fresh).
- Have ready: 800 g of potatoes for the parmentier.
- Have ready: 100 ml of milk.
- Have ready: 50 ml of extra virgin olive oil.
- Have ready: 2 teaspoons of La Vera paprika (sweet and spicy).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
If the octopus is fresh: freeze it for 48 hours to soften the fibers
If the octopus is fresh: freeze it for 48 hours to soften the fibers. Boil in plenty of unsalted water for 45-50 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Cut the octopus into 1 cm slices
Cut the octopus into 1 cm slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the parmentier: cook the peeled potatoes
For the parmentier: cook the peeled potatoes, mash with the milk and oil until smooth. Salt and pepper. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Distribute the parmentier on plates
Distribute the parmentier on plates. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the octopus slices on top
Place the octopus slices on top. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dress generously with olive oil
Dress generously with olive oil, coarse salt and paprika. 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.
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Garnish with chopped parsley and serve immediately.
Garnish with chopped parsley and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Reserve a splash of extra virgin olive oil for plating: it concentrates aroma without cooking it.
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