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Octopus with potatoes

Votes

(Votes count 387)

(Rating average 3,04)

Octopus with potatoes (pulpu con patatines) is Gijón unmistakably dish, a stew in which small rock octopus (pulpín de pedréru) develops all its succulence over a low heat.

Method

Two or three days before preparation, take fresh octopus , wash it under cold running water and freeze it to soften its flesh. Once defrosted, pour oil, chopped onion, paprika, Rioja red wine, tomato sauce and salt in a pressure cooker.

Next, add octopus and cover it with water; place it on heat and when it begins to boil, cover the pressure cooker and let it cook for about half an hour, after that time uncover and take the octopus out.

Meanwhile, peel potatoes, cut them into square pieces and fry lightly in a pan with oil, dont let them harden. Once cooked, transfer them to the pressure cooker and let it cook for four minutes. Cut octopus in slices with a pair of scissors and place it on a serving dish. Accompany it with potatoes and cover it with the sauce.

Tomato sauce: Lightly fry all ingredients thinly chopped, incorporating wine before the end, leave the sauce to reduce and finally pass it through the food mill.
Octopus with potatoes
Ingredients
  • 1 rock octopus about 1 kg. or 1, 5 kg.
  • 1 kg. potatoes.
  • 2 medium-sized potatoes.
  • 2 cloves of garlic.
  • 1/4 l. olive oil.
  • 1 glass of Rioja red wine.
  • 2 tablespoons of paprika.
  • Tomato sauce.
  • Coarse salt.
    • For tomato sauce:
    • 2 ripe tomatoes.
    • 1 medium-sized onion.
    • 1 glass of dry white wine.
    • 3 table spoons of olive oil.