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Ho To Make polbo a feira
polbo a feira is a Spanish preparation, typical of Galicia, so named because most are cooked on holidays.Pulpo a la Gallega is a slightly prepared dish, but a very delicious blessing for paprika and hot mixes together.In Spain, pulpo a la Gallega is served as tapa, an appetizer that usually accompanies alcoholic drinks but if you like, you can serve Galician octopus as a delicious main course!
Ingredients :
- 500 g potatoes
- 1.5 kg octopus
- coarse salt
- ½ onion
- parsley by cutting 30 g
- sweet chili powder
- spicy chili powder
- olive oil
1. Fill a large saucepan with water, put in half the onion and salt (1). Bring to a boil and dip repeatedly into the octopus tentacle water that this way you will curl up.
2. Boil for about 50 minutes. Check occasionally for impaling areas with toothpicks. octopus must be soft, but firm. After being cooked, drain, collect boiled water into a large bowl.
4. Let it cool. Peel potatoes.
5. Cut into slices about 3-4 mm thick, with the help of a mandolin.
6. In the pan pour boiled water from the octopus, bring to a boil and boil the potatoes for a few minutes (the potatoes will remain firm).
7. Meanwhile, cutting the octopus in the slice is not too thin.
8. When the potatoes are cooked, drain, leave to cool and continue to write your Galician octopus. Arrange the sliced potatoes on a cutting board or plate and put them in each small octopus.
9. Brush the tapas with a little extra virgin olive oil with a sprinkling of parsley and with a mixture of sweet pepper and hot mixed in a bowl. Let's tapas the taste of pulpo a la Gallega in the refrigerator for one hour and then serve them!
