John Myers
Pulpo Galicia, Squid with Garlic in Chilli Marinade and Pickled Olives
The perfect pulpo galicia, squid with garlic in chilli marinade and pickled olives recipe with a picture and simple step-by-step instructions.
- 4 Cans Squid in olive oil
- 1 Glass Garlic in a chilli marinade
- 1 Glass Pickled olives
- Extra virgin olive oil
- Red chilli, roughly chopped
- Cherry tomatoes
- Chives
- Salt and pepper
- White bread, baquettes
- On the serving plate, put the squid pieces (pour away canned oil) with good extra virgin olive oil, the pickled olives, cherry tomatoes, the marinated garlic cloves, chilli grains or cayenne pepper (depending on the degree of heat required). Season a little, sprinkle with chives, cut the baquettes and everything is ready.
Pulpo, if you don’t want to or can’t cook like that
- It is of course not an original Pulpo Galicia – it shouldn’t be that easy either. But with the ingredients in a jar or can, an excellent cold starter or snack can be created in a matter of minutes. Served with sliced white bread or baquettes.
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