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Ingredients

  • For the fish
  • Octopus
    1 kg
  • Celery stem
    1
  • White onion
    1
  • Core
    1
  • Salt
    Flavours
    – 1 kcal
  • Pepper
    single peppercorns
  • For the salad
  • Cherry tomatoes
    150 g
  • Red onion
    1
  • Vinegar
    1 tablespoon
  • Black olives
    80 gr
  • Basil
    1 stake
  • Extra virgin olive oil
  • Salt

    – 1 kcal

  • Pepper

Calories refer to 100 grams of the product.

In our recipe, Pulpo Gallego is cooked in a pressure cooker with aromatic herbs, cut into small pieces and seasoned with cherry tomatoes lightly chopped to release all the juice, olives and basil. The result is a very delicate preparation which, thanks to the cooking technique used, almost melts in the mouth and has a Mediterranean flavour. Catalan octopus can be served , hot or cold – depending on the season – as a starter or as a main course, accompanied by vegetables and a few slices of lightly toasted bread, as required. Catalan octopus, simple and very tasty, is also perfect for Christmas dinner ; in this case you use natural cherry tomatoes. So let’s see how we can prepare a Catalan octopus by following all our advice step by step.

Preparation of pulpo gallego, Catalan octopus

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Clean the octopus; remove the central beak and rinse thoroughly under cold running water.

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Peel the white onion and peel the celery and carrots. Put them together in a pressure cooker.

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Add the octopus, cover with water and season with salt and pepper. Cover the pressure cooker, place it on the stove and let it boil for 30 minutes, starting with the whistle.

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Meanwhile, peel the red onions, cut them into thin slices and leave them to soak for a few minutes in water and vinegar. Wash the cherry tomatoes and cut them in half.

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At the end of the cooking time, remove the pressure cooker from the fire and leave it out; remove the lid, remove the octopus and shred, separating the tentacles.

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In a bowl, mix the squid with the cherry tomatoes, olives and onions and drain well. Season to taste with a drop of oil and a pinch of salt and pepper.

Place the Catalan octopus and salad on individual plates, garnish with basil and serve cold or hot.

How can I save Pulpo Gallego?

Catalan octopus may be stored in a special sealed container for up to 1-2 days in the refrigerator.

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