Galician Octopus (Pulpo a la Gallega or Pulpo Á
Feira)
Ingredients:
an octopus
an onion
olive oil
paprika and/or cayenne pepper
coarse salt
Preparation:
Wash and clean
the octopus. Beat the octopus with a mallet or by slamming it against a
slab of stone until tender. You can also freeze the octopus and then thaw
out.
Boil a pot of water
with an onion in it.
When the water is
boiling you must "scare the octopus." To "scare" the octopus,
grab the octopus by the head and dip it into the pot of boiling water for a few
seconds and then remove it. Perform this step a total of three times. Then, put
it back in the pot and let it sit and boil until it becomes soft and tender.
Experts say you
have to boil for 20 minutes and rest another 20, but depending on the size of
the octopus, it usually takes longer between 30 and 45 minutes. When soft and
tender, remove the octopus from the boiling water and let it sit for 15 or 20
minutes. Use scissors to cut the tentacles it into thin slices.
Salt, sprinkle with
paprika and pour a little olive oil over it.
If you want to
accompany the octopus with cooked potatoes, take advantage of the
leftover octopus water and cook the potatoes in the pot while the octopus sits.
Cut the potatoes
and the octopus tentacles into medium slices. Salt, sprinkle with paprika and
pour a little olive oil over. Enjoy!
Tortilla Española (Spanish Tortilla or
Spanish Omelet)
Ingredients:
1/2 kg potatoes (3 or 4 medium sized potatoes)
6 eggs
salt
olive oil
1 onion (optional)
Preparation:
Peel the potatoes and onion.
Cut the potatoes into small slices and chop the onion.
Heat a pan with lots of olive oil and
fry the potatoes and chopped onion in it. When the potatoes are fried,
remove the onions and potatoes or drain the oil from pan. Beat the eggs in a bowl with a pinch of
salt, add the potatoes and fried onions and mix.
Heat a pan that is the desired size
of your tortilla with a little oil on the bottom. Take the potato
mixture and let curdle over medium heat.
When the bottom is well cooked, very
carefully flip the tortilla over to cook the other side. Be very careful
because the top side of the tortilla will be runny. You can flip the tortilla
using two large plates and a spatula. Carefully slide out the tortilla
onto a plate. Cover with another plate, and holding plates tightly, invert
them. Add another tablespoon of oil to the pan, and use the spatula to coax
tortilla back in. Let it cook and you're done.
Sweet Crepes
Ingredients:
400 ml of whole milk
100 ml water
3 eggs
200 g of flour
a pinch of salt
1 tablespoon sugar
1 piece of bacon fat
butter
Preparation:
In a large bowl
beat the eggs with a pinch of salt.
Add water and milk
and mix well, then add sugar and stir until dissolved .
Add the flour
gradually, stirring it well to avoid lumping until a liquid mass is formed. If
there are lumps, you can pass it through the blender for a few seconds. Let the
mixture stand in a cool place for one hour.
Heat a pan over
medium-high heat and grease the pan with the bacon fat or with a little butter.
It is important to grease the entire pan to prevent sticking.
Pour a ladle of
batter (the mixture) into the pan, until the bottom of the pan is covered (must be a very thin layer ). When the surface is no longer liquid and
the edges curl, flip the crepe with a spatula. Leave for a minute until browned
on the other side and remove. Eat and enjoy!
