John Myers
Pulpo La Gallega – Galician Style Squid
The perfect pulpo la gallega – galician style squid recipe with a picture and simple step-by-step instructions.
- 1 kg Squid (Octopus sp.) Fresh or frozen
- 1 Pc. Onion
- 2 Pc. Bay leaf
- 2 Pc. Potato, medium size
- Sweet or hot paprika
- Salt
- Extra virgin olive oil
- In order to soften the squid, the fresh squid used to be “beaten” in order to destroy the muscle fibers. This is achieved today by first freezing the fresh squid and then thawing it like frozen food.
- Clean and wash thawed squid (if not ready to cook, empty bag, remove eyes and beak). Peel the onion and cut in half, peel the potato. Bring water to a boil in a large saucepan. Hold the squid by the bag and dip it three times in the boiling one, then put it in the saucepan with the onion, potato and bay leaves (squid must be completely covered with water). Cook for about 30 to 40 minutes (when the potato is done, so is the squid).
- Then remove the squid and cut into 1 to 2 cm long pieces. Lightly salt (be careful, the squid already has its own flavor), sprinkle with sweet or hot paprika powder (e.g. Pimentón de la Vera dulce or spicy), drizzle with olive oil and mix everything together.
- We ate it as a main meal with boiled potatoes, often served with a baguette as a tapa.
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