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Receta de Pulpo a la gallega

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Puntuación: 4
por 4 personas

  • Pulpo a la gallega

El secreto de esta receta consiste en ablandar el pulpo. Lo podemos conseguir congelándolo un día, mejor que golpearlo repetidamente, que es la técnica tradicional.

Ingredientes de Pulpo a la gallega

  • 1 pulpo grande (unos dos kilos, aproximadamente).
  • 500 gramos de patatas.
  • 1 cebolla mediana.
  • Pimentón dulce
  • Sal y aceite.
comensales 4 personas

comensales

4 personas

tiempo de preparación - 90 minutos

tiempo de preparación

90 minutos

dificultad - media

dificultad

media

Como cocinar Pulpo a la gallega

  • 1

    Podemos comprar el pulpo fresco y luego congelarlo o directamente comprarlo congelado. De esta forma conseguiremos una carne más blanda.

  • 2

    Poner en una olla agua hasta la mitad, añadir la cebolla pelada y llevar a ebullición. Meter el pulpo, sacándolo momentáneamente varias veces para evitar que pierda la piel.

  • 3

    Estará listo en apenas 50 minutos. Durante ese tiempo lavaremos y cortaremos las patatas en trozos finos, y las coceremos durante 15 minutos en el mismo agua del pulpo una vez que esté cocido.

  • 4

    Colocamos la base de patatas en un plato de madera, picamos el pulpo en trozos pequeños y aliñamos con aceite, sal y pimentón dulce.

Comentar sobre la receta de Pulpo a la gallega

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4 comentarios en la receta de Pulpo a la gallega

Lakiesha

Lakiesha - 06 de Marzo de 2014

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Adem

Adem - 06 de Febrero de 2014

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Ahmmad

Ahmmad - 11 de Agosto de 2013

I'm from Portugal and have been cooking ocutpos all my cooking life. Here, we tend to go for the frozen because it is more tender, and we cook it as simply as it is possible: wash it, put it ito a big pot with no water, no salt, and one whole peeled onion. Bring it to a boil, reduce the heat and simmer away. When the onion is cooked, so is the ocutpos. We eat it straight, with olive oil and vinegar, burried under a simple green sauce (choppoed onions and parsley, salt, olive oil and vinegar in a roughly 3-1 ratio), we put it in the oven with sliced onions and olive oil to get beautifully golden, we grill it, we make a beautiful rice stew with it, we even cut it into strips, douse it in batter and deepfry it. I love it any way I can get it!

Zhanjaya

Zhanjaya - 09 de Agosto de 2013

I'm from Portugal and have been cooking ocoptus all my cooking life. Here, we tend to go for the frozen because it is more tender, and we cook it as simply as it is possible: wash it, put it ito a big pot with no water, no salt, and one whole peeled onion. Bring it to a boil, reduce the heat and simmer away. When the onion is cooked, so is the ocoptus. We eat it straight, with olive oil and vinegar, burried under a simple green sauce (choppoed onions and parsley, salt, olive oil and vinegar in a roughly 3-1 ratio), we put it in the oven with sliced onions and olive oil to get beautifully golden, we grill it, we make a beautiful rice stew with it, we even cut it into strips, douse it in batter and deepfry it. I love it any way I can get it!

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