This recipe is from Galicia, which is famous for its culinary culture mainly depending on seafood. The capital of the Autonomous Community of Galicia is Santiago de Compostela which is the final destination of “El Camino” ( the pilgrimage for Christians) The headquarters of Inditex Group is also located in this region, in the city of A Coruña (La Coruña) Other provinces of Galicia are Pontevedra, Qurense and Lugo.
The most well-known dish of Galicia is “Pulpo Gallego” (Octopus in Galician Style) which is prepared with potatoes, paprika and olive oil. I prefer to share another recipe with octopus instead of Pulpo Gallego whose recipe can easily be found in cookbooks or on web.
- 1 octopus of 2 kg
- 1 onion
- 10 peppercorns
- 1 bay leaf
Roll of Cabbage:
- 2-3 slices jamón (ham)
- 1⁄2 cabbage
- 75 g onion-ciseler
- 2 garlic cloves-purée
- QS* sweet paprika
- QS red wine vinegar
Allada: The name in Galician (Gallego) for the sauce made of olive oil, garlic and paprika.
- 5 garlic cloves
- 1 onion-emincer
- QS red wine vinegar QS olive oil
- QS sweet paprika
- 2 potatoes
- QS chopped chives
Clean the octopus by removing the guts etc. and wash it. Keep in deep-freezer for 24 hours then defrost. Stud an onion with a clove. Add water, studded onion, peppercorns and bay leaf into a pot and boil it. When it is boiled add the octopus and cook it. (15-20 minutes per kilo). After cooking it, keep the broth of octopus for cooking the potatoes and emulsify Allada.
Peel off the potatoes and cut them into four. Put them into pan and add the broth of the octopus until it covers the potatoes. Cook them.
Chop the interior leaves of cabbage into chiffonade*, chop the jamon into jardinière* of 2-3 cm. Put 1-2 tablespoons of olive oil into a pan, add chopped jamón, brown it, Then add garlic and onion. Finally add the cabbage and cook them on low heat. Once cooked add the paprika and vinegar and stir it.
Boil water with some salt in a pan, add the exterior leaves of cabbage. Cook them for 3-5 minutes, soak them in the water with ice. Take them out of iced water and dry them with a piece of paper towel.
Fill the cabbage leaves with the jamón and the cabbage filling; roll them. Cover the rolls thightly with clingfilm and put them into boiled water for 1-2 minutes. Then take out the clingfilm and cut them on the bias.
To prepare Allada, chop the cebolla into emincer* Put the onions into a pan, add 5 cloves of garlic (entire and with its skin). Add some salt and olive oil until all ingredients are covered, confit. When it is cooked add paprika and vinegar, blend it. Cover it by clingfilm and keep aside. After 10-15 minutes drain it and keep the oil for emulsification.
Mash the potatoes and add 1-2 tablespoons oil from Allada, mix it. Prepare quenelles* from the mashed potatoes.
Pour the rest of octopus broth into a saucepan, reduce it until demi-glace. Then emulsify it by adding the oil from Allada slowly while keeping on whisking.
Cut the legs of cooked octopus into pieces of 4-5 cm. Brown them in a pan.
Serve a piece of octopus with a roll and a quenelle of potato, decorarte it with chives and dorps of emulsion.
Enjoy your meal / Buen provecho!
*Ciseler:Cut onions / shallots finely in a regular shape.
*Chiffonade:A preparation of shredded or finely cut leaf vegetables
*Jardinière:Cut a vegetable into thickish batons.(4-5cmX 0,5 cm)
*Emincer: Cut in regular thin sheets, bulbs or roots.
*Quenelle:Shaping creamy food with 2 spoons into an egg-like shape.
*QS: The mount which is amount.
*Demi-glace: is a rich brown sauce in used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means “icing” or “glaze”. This term is utilized in this recipe to refer the texture of demi-glace.