Sales of octopus at Spanish fish markets have rocketed in recent days. An octopus correctly predicted Spain would win the World Cup final against Holland. Paul, the so called pyschic octopus, has raised the profile of the creature. Spain is celebrating having the number one football team in the world by eating the very creature who forecast such success. People are rediscovering the joys of eating pulpo. And there are so many ways to serve it. Here’s an idea or two.
My favourite serving has to be pulpo gallega, or pulpo feira as it is called in its place of origin, Galicia. There the octopus has a summer festival held in its honour. Any Spanish fisherman will tell you that an octopus has to be thrown against the rocks several times in order to tenderize it. They say it is ready to cook when the tentacles curl up. If there are no rocks handy, then give it a good hiding with an appropriate kitchen utensil. If you cannot bring yourself to bash a dead octopus, put it in the freezer for a couple of days. That will do the job.
If you would prefer a less spicy serving of octopus than pulpo gallega, check out our first recipe. This time for pulpo served with onions and potatoes. Both recipes follow.
Pulpo encebollada con patatas – serving 4 people
Ingredients:- 1 cleaned octopus (pulpo) of around 1 kg in weight, 4 tablespoons of olive oil, 2 thinly sliced large onions, 1 tablespoon of chopped fresh parsley, a dozen threads of saffron soaked in a little water, 500 grams of yellow fleshed potatoes, peeled and sliced, salt and pepper for seasoning.
What to do:- Rinse the octopus and slice it into small pieces. Heat the oil in a frying pan and fry the onions very gently until soft and golden – salt lightly to get the juices running – for about 10 minutes. Add the parsley and the saffron with its soaking water, and allow to bubble up. Add the octopus and cook gently in its own juices, loosely covered for an hour. You may need to add a little water. When the octopus is tender add the potatoes. Be sure there is enough liquid to cover and continue to cook for 15 more minutes or until the potatoes are perfectly tender. Season with salt and pepper. Serve in deep bowls, sauced with its own juices.
Now for those like your octopus to be spicy, here’s a recipe for pulpo feira/gallega.
Ingredients:- 2kg Octopus (pulpo), 2kg peeled potatoes, 2 table spoons of cayenne pepper or paprika, 2 table spoons of rock salt, 350 mils of virgin olive oil
What to do:- First wash the octopus in cold running water. Bring a large saucepan of salted water to the boil. Place the octopus in the pan and sommer for 30 minutes. Remove the octopus and leave it to cool. Cook the peeled potatoes in the same liquid for about 20 minutes until they are tender. Cut the octopus into small slices. Then remove the ptoatoes and slice them. Place them in a large plate. Cover the potatoes with the slices of Octopus. Drizzle the Olive Oil on top. Sprinkle with paprika or cayenne pepper (whichever you prefer). Sprinkle rock salt and serve to your guests.
