Este polvo galego é uma receita clássica que celebra a simplicidade e qualidade dos ingredientes do mar. A técnica de cozedura em caldo aromático seguida de tempero minimalista permite que o sabor natural do polvo se destaque, criando um prato refinado e cheio de sabor mediterrâneo.

Ingredientes

  • 1 Polvo
  • 1 Cebola
  • 1 Cenoura
  • 2 folhas de louro
  • Azeite virgem extra
  • 1 Molho de salsa
  • Flor de sal
  • Pimentão doce QB
  • Raspa de 1 limão

Preparação

  1. Corte as pontas dos tentáculos do polvo e leve a cozer em água aromatizada com a salsa, a cebola, a cenoura e o louro.
  2. No final da cozedura retire o polvo da água e deixe arrefecer um pouco, reserve a água da cozedura.
  3. Lamine o polvo finamente.
  4. Coloque o polvo laminado num prato, regue com azeite, com um pouco da água da cozedura e polvilhe com flor de sal, o pimentão doce, a salsa sizelada e a raspa de limão.

Here’s the English version of this classic Galician octopus dish below

Galician-Style Octopus

This traditional Galician preparation showcases octopus at its absolute best – tender, flavourful, and beautifully presented. The secret lies in the gentle poaching method using aromatic vegetables, which infuses the octopus with subtle flavours whilst maintaining its delicate texture. The final presentation is deceptively simple yet sophisticated.

What makes this dish truly special is the contrast between the tender, silky octopus and the vibrant finishing touches – the fruity olive oil, fragrant lemon zest, and sweet paprika create a symphony of Mediterranean flavours. The key is using the cooking liquid to add extra moisture and flavour when serving. This dish embodies the essence of Spanish coastal cuisine: fresh ingredients treated with respect and minimal interference.

Ingredients

  • 1 octopus
  • 1 onion
  • 1 carrot
  • 2 bay leaves
  • Extra virgin olive oil
  • 1 bunch fresh parsley
  • Sea salt flakes
  • Sweet paprika to taste
  • Zest of 1 lemon

Method

  1. Trim the tentacle tips of the octopus and cook in water flavoured with parsley, onion, carrot, and bay leaves.
  2. When cooked, remove the octopus from the water and allow to cool slightly. Reserve the cooking liquid.
  3. Slice the octopus thinly.
  4. Arrange the sliced octopus on a plate, drizzle with olive oil and a little of the cooking liquid, then sprinkle with sea salt flakes, sweet paprika, finely chopped parsley, and lemon zest.