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Cooking time is 12 minutes per 1 kg (2 pounds) of octopus. Overcooking it will make it tough, no matter what else you do to it. You can then leave it in the water and start the cooking time. Once boiling, grab the octopus with tongs and dip it into the water rapidly three times. I also salt the water with about a tablespoon of salt. To do this, fill a large stock pot halfway with water and let it boil.
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It will peel off during boiling if you skip this step. The first thing you need to do is shock the octopus meat by dipping it rapidly into boiling water three times. This 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.
Octopus in spanish how to#
⇒ 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. If you are the author of the text above and you not agree to share your knowledge for teaching, research, scholarship (for fair use as indicated in the United States copyrigh low) please send us an e-mail and we will remove your text quickly.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. The meaning and definition indicated above are indicative not be used for medical and legal purposesĪuthor : not indicated on the source document of the above text The information of medicine and health contained in the site are of a general nature and purpose which is purely informative and for this reason may not replace in any case, the council of a doctor or a qualified entity legally to the profession.ĭictionary of food and cooking terms How to say octopus in spanish : Octopus in spanish is pulpo
Octopus in spanish for free#
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