Pulpo a la gallega

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Vrei sa prepari acasa Pulpo a la Gallega, celebra reteta spaniola cu caracatita si cartofi? Descopera o metoda simpla si rapida pentru a obtine un preparat savuros, cu arome autentice. Afla pas cu pas cum poti sa gatesti caracatita perfect frageda si sa o asezonezi cu boia, sare si ulei de masline, exact ca in Galicia. Fie ca folosesti caracatita proaspata sau prefiarta, vei obtine un rezultat spectaculos!

Pulpo a la gallega

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INGREDIENTE (pentru 2 portii)

  • 400 grame caracatita prefiarta
  • 4 cartofi
  • 12 linguri ulei de masline
  • 1 lingurita boia dulce
  • 1/2 lingurita chilli macinati
Pulpo a la gallega

Aceasta este una dintre cele mai simple retete, insa simplitatea ei este direct proportionala cu savoarea pe care o ofera. Am optat pentru caracatita prefiarta, dar daca preferati sa o preparati acasa, gasiti detalii accesand link-ul de aici.

Pulpo a la gallega

Incepem prin a spala bine cartofii si a-i fierbe in apa cu sare timp de 30 de minute, pana cand furculita patrunde usor in ei. Dupa fierbere, ii curatam si ii taiem in felii groase, de aproximativ 1 cm. Intr-o friteuza Actifry, adaugam o lingura de ulei de masline si o jumatate de lingurita de chilli macinat, apoi incorporam cartofii fierti. Ii trecem prin amestecul de ulei, astfel incat sa fie acoperiti uniform, si ii prajim timp de 15 minute, pana cand devin usor aurii.

Intre timp, asezonam caracatita cu sare, boia dulce si ulei de masline. Incingem o tigaie tip grill si o rumenim pe ambele parti, timp de aproximativ 3-4 minute pe fiecare parte, pana cand capata o crusta apetisanta.

Pulpo a la gallega

Pentru servire, asezam cartofii cu chilli pe un platou, alaturi de tentaculele de caracatita, si pudram usor cu un strop de boia.

Savuram cu pofta si ne bucuram de aromele desavarsite ale acestui preparat delicios!

Pulpo a la gallega

Detaliile video ale retetei:

Daca v-a placut reteta de Pulpo a la gallega, va invit sa incercati si:

Caracatita la gratar cu linte verde si sos Romesco
Caracatita la gratar cu linte verde si sos Romesco
Insalata di Mare
Insalata di Mare
Delicioso Pulpo a la parrilla

English version

Pulpo a la gallega

Want to make Pulpo a la Gallega at home, the famous Spanish recipe with octopus and potatoes? Discover a simple and quick method to create a delicious dish with authentic flavors. Learn step by step how to cook the perfect tender octopus and season it with paprika, salt, and olive oil, just like in Galicia. Whether you use fresh or pre-cooked octopus, you will get a spectacular result!

INGREDIENTS (for 2 servings)

  • 400 grams pre-cooked octopus
  • 4 potatoes
  • 12 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground chili

This is one of the simplest recipes, yet its simplicity is directly proportional to the rich flavor it offers. I chose pre-cooked octopus, but if you prefer to prepare it at home, you can find details by following the link here.

We begin by washing the potatoes well and boiling them in salted water for 30 minutes, until a fork easily pierces them. After boiling, peel and slice the potatoes into thick pieces, about 1 cm. In an Actifry fryer, add one tablespoon of olive oil and half a teaspoon of ground chili, then add the boiled potatoes. Toss the potatoes in the oil mixture to coat them evenly, and fry them for 15 minutes until they turn lightly golden.

In the meantime, season the octopus with salt, sweet paprika, and olive oil. Heat a grill pan and brown the octopus on both sides for about 3-4 minutes on each side until it develops a crispy crust.

To serve, arrange the chili potatoes on a platter, alongside the octopus tentacles, and lightly dust with a sprinkle of paprika.

Enjoy with great appetite and delight in the perfect flavors of this delicious dish!

If you liked the Pulpo a la Gallega recipe, I invite you to try Grilled Octopus with Green Lentils and Romesco Sauce, Insalata di Mare or a Delicioso Pulpo a la parrilla.

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