Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and his 6th Cooking Secret: Galician Octopus January 19, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 4:01 pm
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Are you ready for the 6th Clay Douglass ‘ cooking secret? Today, Galician Octopus, Polbo á feira .

History: Galician Octopus is the most popular dish of Galicia (Spain).

Clay Douglass Cooking Secrets - Galician Octopus

Clay Douglass Cooking Secrets - Galician Octopus

More Polbo á feira history here.

Total Time: 2 hours and 30 minutes.

Ingredients: 4 quarts water, 1 octopus, 1 pound potatoes boiled with their skins on, hot paprika, sea salt, olive oil.

Instructions: you will need to put the water and 5 tablespoons of salt into a large pot and bring it to boil. In the mean time, cut the eyes and the mouth of the octopus.

Once the water is boiling, dip the octopus into the water. Lift out quickly and put it back once water returns to boil. Repeat same process 3 times as this helps the octopus tenderize. Finally, let the octopus boil for 2 hours.

Turn off the heat and let the octopus in the pot for 10 minutes. Finally cut the octopus into half inch thick rings and the body into small chunks. Divide the octopus into even pieces along the plate.

Slice the potatoes in half inch thick slices and place them on the plate. Finally, add olive oil, hot paprika and 1 tablespoon of salt.


You will like if: you are not afraid of chewy textures

Clay Douglass ‘ Score: 4.5/5


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