Pulpo alla gallega tasted in Tenerife. Galician octopus is one of my favorite Spanish dishes. I always order it when I can. Here we were (my wife and I) in a tasca (a tavern) on the island of Tenerife where I tasted this dish. It was the first time that the potatoes were small and with the skin, normally they are sliced!
Pulpo a la gallega tasted in Tenerife – Pulpo galicien apprécié à Tenerife – Pulpo gallego disfrutado en Tenerife – Polpo galego apreciado em Tenerife – Galizischer Pulpo, genossen auf Teneriffa – Bột giấy Galicia được thưởng thức ở Tenerife
Grilled octopus with fried rice, the recipe. I have tasted grilled octopus several times (in Spain, Greece and Italy) and I like it very much. Using all the experience and some advice online I found the perfect recipe for my tastes that I describe here. The dish is accompanied by fried rice prepared by my wife who I will ask to write the preparation.
Ingredients
– a nice octopus (fresh or frozen); – half an onion;
For the marinade: – oil; – lemon; – garlic; – chili pepper; – white wine; – soy sauce; – salt; – pepper; – sweet paprika.
Preparation
First you need to boil the octopus: in a nice pot full of water add half an onion (and some other flavors if you like) and boil for about half an hour for every half a kilogram of weight. Once the octopus is cooked (you can test its softness with a fork and possibly let it cook a little longer) remove it from the water and let it cool. When it is lukewarm we cut it into smaller pieces for the marinade, leaving the tentacles whole. Now, in a container (I recently bought some plastic bags with an airtight seal, very useful for marinades), add the ingredients for the marinade (all of them) and the chicken. I leave them to infuse for a couple of hours outside the fridge to let the flavors absorb well.
Now all you need is a nice grill (or if you're lucky, a barbecue), bring it to temperature and place the octopus on it for a few minutes just to make it crispy and little more.
We plate with fried rice (or any other side dish you like) and we are ready to enjoy a dish with excellent flavor!
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It is considered one of the most intelligent invertebrates; for example, it has been demonstrated that the common octopus has the ability to learn if subjected to association learning tests and by observing others of its species, an ability that had only been demonstrated in some mammals. This last evidence is quite surprising, since, being the octopus a strongly solitary animal, such behavior, typical of animals with social relationships, would seem inexplicable. Continue and learn more on Wikipedia
Grilled octopus with fried rice, the recipe – Poulpe grillé au riz sauté, la recette – Pulpo a la plancha con arroz frito, la receta – Polvo Grelhado com Arroz Frito, a receita – Gegrillter Oktopus mit gebratenem Reis, das Rezept – Công thức bạch tuộc nướng với cơm chiên
Stewed or casseroled octopus, the recipe. Some time ago, on a ship, I tasted a good stewed octopus (at the buffet). Having already tasted it in many restaurants, I decided to offer you the recipe here.
Stewed octopus is a traditional Mediterranean dish, appreciated for its simplicity and its rich and tasty taste. This recipe combines the delicate flavor of octopus with a tomato sauce and aromas that make it irresistible. Here's how to prepare it.
Ingredients
– 1 octopus of about 1-1.5 kg; – 400 g of peeled tomatoes (or tomato puree); – 1 medium onion; – 2 cloves of garlic; – 1 glass of dry white wine; – 1 bay leaf; – 1 sprig of rosemary; – 1 chili pepper (optional); – Extra virgin olive oil to taste; – Salt and pepper to taste; – Chopped fresh parsley to garnish.
Procedure
Preparing the octopus: – If the octopus is fresh, clean it thoroughly under running water, removing the viscera and eyes. You can ask the fishmonger to do this for you. – If the octopus is frozen, defrost it completely in the refrigerator and then rinse it. Cooking the octopus: – Bring a large pot of lightly salted water to the boil. – Immerse the octopus in the boiling water for about 30-40 minutes, until it is tender. You can check the cooking by sticking a fork into the tentacles: they should be soft. – Drain the octopus and let it cool slightly, then cut it into pieces of about 2-3 cm. Preparation of the base: – Finely chop the onion and garlic. – In a large saucepan, heat a little extra virgin olive oil over medium heat. – Add the chopped onion and garlic, and fry until golden and fragrant.
Adding the octopus and herbs: – Add the octopus pieces to the saucepan and brown them for a few minutes. – Pour in the white wine and let it evaporate, stirring occasionally.
Stewing: – Add the peeled tomatoes (or tomato puree) to the saucepan. – Add the bay leaf, rosemary sprig and chilli pepper (if using). – Mix well and bring to the boil, then reduce the heat to low. – Cover the saucepan and simmer for about 45-60 minutes, until the octopus is tender and the sauce has thickened. Stir occasionally and add a little hot water if necessary to maintain the right consistency.
Seasoning adjustment: – Season with salt and pepper to taste. – Remove the bay leaf and the sprig of rosemary.
Service: – Serve the stewed octopus hot, garnished with chopped fresh parsley. – Accompany it with croutons, polenta or boiled potatoes for a complete and satisfying meal.
Tips: Tender and tasty: slow cooking is essential to obtain a tender and tasty octopus. Take your time and let the octopus absorb all the aromas of the sauce. Regional variations: in some regional variations, black olives, capers or even potatoes are added directly to the casserole during cooking. Advance: this dish can be prepared in advance and reheated at the time of serving. Resting allows the flavors to blend further.
Stewed octopus is a dish that conquers with its authentic taste and simplicity. Perfect for a dinner with friends or for a Sunday lunch with the family, it is a perfect example of how Mediterranean cuisine knows how to enhance the flavors of the sea with few, but expertly combined, ingredients. Enjoy your meal!
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Stewed or casseroled octopus, the recipe – Compote de poulpe ou cocotte, la recette – Pulpo guisado o a la cazuela, la receta – Polvo estufado ou caçarola, a receita – Geschmorter Oktopus oder Auflauf, das Rezept – Công thức bạch tuộc hầm hoặc thịt hầm
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
An excellent and tasty breaded and fried octopus tentacle. I had been wanting to try this dish for a long time, which I had seen in a short video on social media. Since I couldn't make it at home, I asked a chef friend to try to cook it for me and the result was not bad at all!
Have you ever tasted this dish? Add a comment or go to the bottom of the site to read what other visitors have written.
It is considered one of the most intelligent invertebrates; for example, it has been demonstrated that the common octopus has the ability to learn if subjected to association learning tests and by observing others of its species, an ability that had only been demonstrated in some mammals. This last evidence is quite surprising, since, being the octopus a strongly solitary animal, such behavior, typical of animals with social relationships, would seem inexplicable. Continue and learn more on Wikipedia
An excellent and tasty breaded and fried octopus tentacle – Un excellent et savoureux tentacule de poulpe pané et frit – Un excelente y sabroso tentáculo de pulpo rebozado y frito – Um excelente e saboroso tentáculo de polvo empanado e frito – Ein ausgezeichneter und leckerer panierter und frittierter Oktopustentakel – Xúc tu bạch tuộc tẩm bột và chiên cực ngon và hấp dẫn – 美味可口的裹面包屑的油炸章鱼触手 – パン粉をまぶして揚げた、絶品で美味しいタコの触手
Grilled octopus with hummus enjoyed at the Boqueria in Barcelona. A few months ago, returning by ship from the Caribbean, I went to eat at the famous market overlooking the Rambla in Barcelona. One of my favorite dishes (which they charge like gold by the way) is octopus, which I usually order cooked Galician style. Unfortunately, at the stall where we stopped they grilled it with hummus instead of potatoes… it would have been better if I had ordered the classic one!
Have you ever been to the Boqueria market in Barcelona? Add your own comment or go to the bottom of the site to read what other visitors have written.
Here is where the famous market on La Rambla is located:
Hummus originates from the Middle East, where chickpea cultivation originated. Similar variations are documented in Damascus in the 18th century. It is now widely used in Middle Eastern cuisine, particularly in Levantine cuisine, where it is considered a staple and is served alongside pita and falafel. Continue and learn more on Wikipedia
Grilled octopus with hummus tasted at the Boqueria in Barcelona – Poulpe grillé au houmous dégusté à la Boqueria de Barcelone – Pulpo a la plancha con hummus degustado en la Boqueria de Barcelona – Polvo grelhado com húmus degustado na Boqueria de Barcelona – Gegrillter Oktopus mit Hummus, verkostet in der Boqueria in Barcelona – Bạch tuộc nướng với món khai vị tại Boqueria ở Barcelona – 在巴塞罗那 Boqueria 餐厅品尝鹰嘴豆泥烤章鱼 – バルセロナのボケリアで味わうタコのグリル フムス添え
Vietnamese cuisine: Gỏi bạch tuộc, cold octopus and mango salad, the recipe. Today I prepared a nice salad almost like I manage to make in Vietnam.
Click vào đây để đọc bằng tiếng việt! If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.
Ingredients
– 1 octopus; – 1 green/yellow mango; – 1 cucumber; – Coriander leaves: finely chopped – 1 lemon: juice squeezed out – 1 red onion – 2 cloves garlic, minced – 2 fresh chili peppers, minced; – Olive oil; – Satay; – Fish sauce; – Tay Ninh shrimp salt (this salt is purchased in Vietnam); – Korean chili powder; – Ginger; – Sugar.
Preparation
Prepare the mango and cucumber: wash, cut into pieces, then immerse in ice water to make the cucumber and mango crispy. Remove the intestine and the tooth of the octopus and wash it. Next, boil the octopus for 12-15 minutes, add a few slices of ginger and salt, then remove the octopus and place it on a plate. When the octopus has cooled, cut it into small pieces.
Put a pan on the stove, add 2 tablespoons of olive oil, when the oil is hot, add all the red onions and garlic and fry until fragrant. Then add: 70ml water, 1 tablespoon fish sauce, 1.5 teaspoons Tay Ninh shrimp salt (add fish sauce if you don't have shrimp salt), 1.5 tablespoons sugar, 1 teaspoon Korean chili powder (if you eat less chili, you can add less), 1 teaspoon satay, 1/2 teaspoon MSG and 2 tablespoons lemon juice.
Reduce the heat to low, then stir with chopsticks to bring the mixture to a boil; cook for another 1-2 minutes on low heat, then turn off the heat and let it cool. Now add the chopped octopus, mango, cucumber, coriander and chopped fresh chili pepper; mix well and leave everything to marinate for 15 minutes to absorb the spices and then put on a plate to enjoy (you can put it in the refrigerator to make the salad more crunchy and delicious).
This is the dish ready to be enjoyed:
Gỏi bạch tuộc Nguyên liệu làm Bạch tuộc Chọn 1 quả xoài xanh hơn vàng, 1 quả dưa leo Lá ngò: thái nhỏ Chanh: 1 trái vắt lấy nước cốt Hành tím, Tỏi: băm nhuyễn Ớt tươi: 2 trái thái nhỏ Sa tế Nước mắm Muối tôm Tây Ninh (muối này mua ở Việt Nam) Ớt bột Hàn Quốc Đường, bột ngọt Cách làm: Xoài, dưa leo: rửa sạch, cắt khúc, sau đó ngâm vào nước đá lạnh cho dưa leo và xoài được giòn. Cắt bỏ ruột của bạch tuộc rồi rửa sạch. Tiếp theo, luộc bạch tuột 12-15 phút, cho vào một ít lát gừng và muối, sau đó vớt bạch tuộc cho ra đĩa. Khi bạch tuột đã nguội, cắt bạch tuột ra thành nhiều miếng vừa ăn. Bắc nồi lên bếp, cho vào 2 muỗng canh dầu ăn, khi dầu nóng thì cho toàn bộ hành tím và tỏi ở trên vào và phi thơm vàng. Tiếp theo, cho vào nồi: + 70ml nước lọc. + 1 muỗng canh nước mắm + 1,5 muỗng cà phê muối tôm Tây Ninh (cho vào nước mắm thay thế nếu không có muối tôm) + 1,5 muỗng canh đường + 1 muỗng cà phê ớt bột Hàn Quốc + 1 muỗng cà phê sa tế + 1/2 muỗng cà phê bột ngọt + 2 muỗng canh nước cốt chanh (Nếu bạn ăn ít ớt có thể cho ít lại) Giảm lửa nhỏ rồi dùng đũa khuấy đều để hỗn hợp sôi lên và hòa quyện, sau đó nấu thêm 1-2 phút trên lửa nhỏ thì tắt bếp và để nguội. Nhớ nêm nếm lại cho vừa khẩu vị ăn gia đình bạn. Lần lượt cho bạch tuột đã cắt, xoài, dưa leo, ngò, ớt tươi đã thái nhỏ, sau đó cho nước sốt vào, trộn đều và ướp 15 phút cho thấm gia vị rồi cho ra đĩa thưởng thức. Có thể cho vào ngăn mát tủ lạnh để món gỏi được giòn hơn và ngon hơn.
Vietnamese recipe: cold octopus and mango salad – Recette vietnamienne : salade froide de poulpe et de mangue – Receta vietnamita: ensalada fría de pulpo y mango – Receita vietnamita: polvo frio e salada de manga – Vietnamesisches Rezept: kalter Oktopus-Mango-Salat – Công thức Việt Nam: salad bạch tuộc và xoài lạnh – 越南食谱：冷章鱼和芒果沙拉 – ベトナム風レシピ：タコとマンゴーの冷製サラダ
Galician octopus prepared at home. I can't say if I prefer octopus prepared Genoese style or Galician style. In these photos it was Spanish style so with paprika (while the Ligurian style one does not have this spice but lemon and olives). One of my favorite dishes without a doubt. I have already described the recipe in another nice post!
Do you like octopus? Add a comment or go to the bottom of the site to read what other visitors have written.
Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency. Continue and learn more on Wikipedia
Galician-style octopus, with oil, salt and paprika, prepared at home – Poulpe à la galicienne, avec huile, sel et paprika, préparé maison – Pulpo a la gallega, con aceite, sal y pimentón, preparado en casa – Polvo à Galega, com azeite, sal e paprica, preparado em casa – Oktopus nach galicischer Art, mit Öl, Salz und Paprika, zu Hause zubereitet – Bạch tuộc kiểu Galicia, với dầu, muối và ớt bột, chế biến tại nhà – 加利西亚式章鱼，加油、盐和辣椒粉，在家准备 – ガリシア風タコ、油、塩、パプリカを自宅で調理
Meat and fish grill in Vietnam. In Asia you often find these restaurants with a grill in the middle of the table where diners cook their own meal. In this restaurant, where I went a year ago now, we had chosen beef and octopus. All spicy and all to be cooked!
Do you know Vietnam? Add your own comment or go to the bottom of the site to read what other visitors have written.
Meat and fish grill in Vietnam – Grillades de viande et de poisson au Vietnam – Parrilla de carne y pescado en Vietnam – Grelhados de carne e peixe no Vietname – Fleisch- und Fischgrill in Vietnam – Thịt nướng cá ở Việt Nam
Galician-style octopus, the recipe. One of the octopus dishes that I like to taste the most is boiled octopus prepared Galician-style, a typical Spanish dish. It is very quick and easy to prepare.
Ingredients for two people: – one octopus – 2/3 potatoes – extra virgin olive oil – coarse salt – paprika
Preparation: First, boil the potatoes; take a couple of potatoes (preferably three that are not too large), rinse them well under running water and cook them, with the peel, in a saucepan for half an hour. To know when they are ready, just pierce them with a knife to test their softness. At the same time, cook the octopus. To tell the truth, in my trusted supermarket, I found some very good pre-cooked octopus at a convenient price. But if you buy frozen or fresh octopus, you will have to boil it for a good while, from an hour to two in lightly salted water.
Once the potatoes and octopus are cooked, cut the potatoes into slices and the octopus (aesthetically speaking, it is better with only the tentacles) into slices too.
Arrange the potatoes on the bottom, with the octopus on top; drizzle with plenty of olive oil and sprinkle with coarse salt and paprika powder.
I heat everything slightly in the microwave because I like the dish slightly warm.
Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency. Continue and learn more on Wikipedia
Galician-style octopus, the recipe – Poulpe à la galicienne, la recette – Pulpo a la gallega, la receta – Polvo à Galega, a receita – Oktopus nach galizischer Art, das Rezept – Bạch tuộc kiểu Galicia, công thức – 加利西亚式章鱼，食谱 – ガリシア風タコ、レシピ
Insalata di polpo alla ligure. Per cucinare il polpo ci sono veramente molte maniere differenti. Qui in Liguria lo si prepara, preferibilmente, come una insalata con patate bollite e olive taggiasche. Un poco di olio di oliva evo, un poco di sale e una spolverata di prezzemolo. La preparazione è molto semplice e vi rimando alla ricetta che Loris ha pubblicato (here).
Ligurian-style octopus salad – Salade de poulpe à la ligurienne – Ensalada de pulpo a la ligur – Salada de polvo à Ligúria – Tintenfischsalat nach ligurischer Art – Salad bạch tuộc kiểu Ligurian – 利古里亚式章鱼沙拉 – リグリアン風タコサラダ
