Legendary Dishes | Poulpe à la Galicienne (octopus Galician-style)

FRANCE SPAIN

The common denominators in this delicate dish are chillies, garlic, olive oil, paprika, potatoes and octopus, preferably the oceanic delicacy fished off Galicia, with the emphasis on the regional d’Espelette and la Vera peppers, along with local new garlic and local new potatoes, and sea salt (flor de sal).

This is one of the quintessential dishes made with sustainable local produce and products.

If you live in Galicia or neighbouring regions that is no problem. For the rest of us we must hope we can source fresh d’Espelette chillies and hot and smoked La Vera paprika, and find firm summer potatoes like charlotte and ratte.

Everything else is a bonus, so we are adding some fresh mint and some fresh blackberries, just to give it a sweet-sour-spicy flavour.

2 kg octopus, blanched in salted water, cooked in light fish stock, cut into 1 cm thick slices
1 kg new potatoes, small, cooked whole, halved
100 g blackberries
30 ml olive oil
2 garlic cloves, crushed (optional)
4 pimentón d'Espelette, chopped / fresh red chillies, mild
15 g smoked sweet paprika
1 tbsp (10 g) fresh mint, chopped
5 g smoked hot paprika
5 g sea salt

Heat a little of the oil, gently sauté the garlic in a large frying pan. After two minutes, add remaining oil, octopus slices and potato halves, heat through, add the chillies, blackberries and mint, coat with paprika, season with salt. Remove from heat.

Alternatively omit the garlic, dress the octopus slices and potato halves with paprika and oil, stir in the chillies, blackberries and mint, season to taste and heat through in a low oven for about 15 minutes.

This dish can also be eaten cold.


INDIGENOUS INGREDIENTS =  Flor de Sal | Octopus | Paprika |

LEGENDARY DISHES


FRESH FRICOT | THE FRONT PAGE


EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS