Pintxo de pulpo a la gallega

Pintxo de pulpo a la gallega

The tradition of serving tapas is thought to have originated with Felipe the third, who in an attempt to curb excessive alcohol consumption passed a law stating that when a drink was ordered, the bartender had to place a cover, "a tapa", on top of the glass. Each cover was supposed to contain some food that the client had to eat before drinking. In theory this was meant to reduce the effects of alcohol, and stop social chaos that resulted from drinking. Whether the law was enforced is unknown but the tradition of enjoying a small appetizer with a drink became commonplace. Today the tradition seems more designed to complement the Spanish adage "eat when you drink, and drink when you eat", as tapas still form a strong part of Spain's food heritage. Seafood features heavily in the tapas portfolio, and in Galicia the Pulpo is a popular ingredient. Recipe courtesy of Chef Rob Bragagnolo.

  • Ingredients

    4 L water (4)

    6 Tbsp coarse sea salt for boiling water (90 mL)

    ½ cup coarse sea salt for cleaning octopus (125 mL)

    1.5 kg frozen octopus, defrosted (1)

    1 kg new potatoes, boiled with their skins on and kept warm (1)

    ¾ cup Canola oil (175 mL)

    2 Tbsp smoked paprika (30 mL)

    1 head of roasted garlic (1)

    1/2 bunch parsley, rough chopped (1/2)

    6 lemon wedges (6)

  • Directions
    1. In a large stockpot, combine water and salt and bring to a boil.
    2. While the water is heating, place the octopus in a large bowl and rub with the coarse sea salt under running cold water.
    3. Using a sharp knife, cut out the beak and eyes.
    4. Rinse octopus twice more under cold water while rubbing with salt to remove any sand or impurities.
    5. When water is boiling, using tongs, make sure you have a good grip on the head of the octopus. Submerge the octopus in the boiling water for 10 seconds. Remove and wait for the water to return to a boil. Briefly submerge the octopus again and repeat this step until octopus has been submerged 3 times. This step helps to tenderize the octopus and keep the skin intact during boiling.
    6. After the 3rd submerge, place the octopus into the pot and allow to boil over medium heat for about 30 mins.
    7. After 30 minutes, turn off the heat and let the octopus rest in the hot water for 15 minutes. Using tongs, lift the octopus from the water and allow to cool to room temperature. Then cut the octopus into 1 cm thick slices.
    8. Combine the canola oil, roasted garlic, paprika, and salt to make a flavoured oil and drizzle over the octopus and potatoes.
    9. Start to make the skewers by placing the potato on first, then the octopus.
    10. Garnish with Parsley, lemon and an extra sprinkle of paprika and more salt as desired.
    11. Serve the dish while the octopus and potatoes are still warm.

Nutritional Analysis

Total Fat
29.5 g
Saturated Fat
2.6 g
103 mg
1203 mg
35.9 g
4.2 g
2.7 g
35.5 g
1560 mg

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