📂 Fish & Seafood
#Seafood
#High Protein
#Gluten-Free
#Gourmet
Galician Octopus with Steamed Potatoes
🐙 Enjoy Galician gastronomy while taking care of your health. Tender octopus rich in minerals on a bed of steamed potatoes, dressed with paprika.
🛒 Ingredients
- 14 oz Cooked octopus tentacles
- 10.5 oz Potatoes
- Sweet and spicy smoked paprika
- Flaky salt
- 1 fl oz EVOO
🐙 Pulpo a Feira: A Highly Nutritious Delicacy
Galician-style octopus is one of the most iconic dishes in Spain and, interestingly, one of the healthiest if we control the amount of oil. Octopus is an extraordinary seafood, with a unique texture and an excellent nutritional profile. Accompanied by steamed "cachelos" (cooked potatoes), it makes a complete meal, gluten-free and full of traditional flavor.
🥔 Why it is exceptionally healthy
- Clean Protein: Octopus provides about 15g of very high-quality protein per 100g, with almost zero fat (less than 1%).
- Iodine and Minerals: It is one of the best natural sources of iodine, vital for the proper functioning of the thyroid gland and metabolism.
- Resistant Starch: If we cook the potato, let it cool slightly, and reheat it gently, much of its starch becomes beneficial prebiotic fiber.
📝 Step-by-Step Preparation
- Octopus Selection: We will use 14 oz (400g) of already cooked octopus tentacles (vacuum-packed or from the fishmonger) to guarantee a tender texture without complications.
- The Cachelos (The Base): Peel 10.5 oz (300g) of potatoes (preferably a waxy variety). Cut them into thick slices of about 0.4 inches (1 cm).
- Steaming: Place the potatoes in a steamer and cook for about 15-20 minutes, until tender when pierced with a knife but not falling apart. Steam prevents them from getting waterlogged and preserves all their flavor.
- Heating the Octopus: Remove the cooked octopus from its packaging. Cut it with scissors (the traditional method) into slices about 0.8 inches (2 cm) thick. You can heat it slightly for 1 minute in the microwave or submerge it for 2 minutes in hot water (without boiling).
- Traditional Plating: On a wooden plate (if you have one), place a bed of hot potato slices. Distribute the octopus slices on top.
- The Master Dressing: Sprinkle generously with flaky salt. Add 1 teaspoon of sweet smoked paprika (or half sweet, half spicy according to your taste). Finally, drizzle everything with 1 fl oz (30ml) of excellent quality EVOO.
