1/8/2024 0 Comments Spanish octopusThis step is not required, but it might lead to a softer texture. Once it’s completely defrosted, you can tenderize it some more by lightly pounding it with a meat mallet. If you can only get fresh octopus, you can freeze it yourself for a few days ahead of time.įreezing octopus helps tenderize it. All that is required is to defrost and cook. Frozen octopus comes cleaned and ready to use. If you cook it wrong, it’ll come out rubbery and tough.Ī shortcut to cooking octopus at home is to buy frozen octopus, which eliminates the need for tedious cleaning and tenderizing. That is what makes it a difficult thing to make at home. ⇒ See more foods from Galicia that we know you’ll love! How to Make Pulpo At HomeĪs I mentioned before, the most important factor of good octopus is its texture once cooked. You might just be able to bring a small part of Galicia to your own home. If you follow a few easy steps, you can make delicious, melt-in-your-mouth octopus at home.Īnd if you’re like me, the challenge is enough to get you to try it. You may be thinking there’s no way you can cook it perfectly at home, but that’s not true. Too often, octopus has a rubbery texture from improper cooking technique, which is a far cry from the soft, buttery pulpo we ate in Spain. I never really appreciated octopus before I spent time in Spain and learned how octopus should be served. Pulpo a la Gallega is served in olive oil with salt and paprika The octopus is so rich and tender when it’s cooked well. This dish is usually served as a tapa in Spain, but it is also served as a main dish on occasion. It’s such a simple dish, with just perfectly cooked octopus, high-quality olive oil, paprika, and sea salt, but you will be blown away by how delicious it is. Pulpo a la Gallega (Galician-style octopus) is a typical dish from Galicia in the north west of Spain, and it’s my favorite way to eat and serve octopus.
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