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Salad of octopus Galician

Starters141 minutes2 people320 calories
1/52/53/54/55/5 (3 votes)
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By Mayra Fernandez Joglar

Sometimes the simplest recipes can be transformed into surprising dishes. And the best example is in this version of the Galician octopus salad.

For this recipe we have combined two great recipes of Spanish gastronomy. On the one hand we have the honeyed texture of the salad with some very soft cooked potatoes. And on the other, we have a heavyweight of the galician cuisine that contributes, not only the so rich and typical flavor of the octopus. Also that special touch that paprika gives it.

To prepare the Galician octopus salad, I recommend using small potatoes to make sure they are soft. And to avoid complications it is best to use octopus already cooked that we can find in most supermarkets. They are usually sold in packages of 250 grams, so with what we can take advantage of and prepare other delicious recipes.

Salad of octopus Galician

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This salad has all the flavor of two great classic of our gastronomy.

  • Mayra Fernandez Joglar
  • Kitchen: Spanish
  • Recipe type: incoming
  • Calories: 320
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 g small potatoes
  • 1 hoja de laurel
  • 15 g olive oil
  • 20 g of lettuce
  • 30 g carrot
  • 20 g of fresh onion
  • 60 g of cooked octopus
  • 20 g mayonnaise
  • 1 teaspoon of La Vera paprika
  • 1 pinch of hot paprika
  • Salt and pepper

Preparation

  1. We fill the glass with water up to the 1 liter mark and add a little salt. We heat it for 5 minutes, 100º, speed 1.

  2. Meanwhile, we wash the small potatoes well and place them, unpeeled, in the basket next to the bay leaf. At the end of the time, we place the basket inside and program 20 minutes, varoma temperature, speed 4. At the end we check that the potatoes are well cooked. If they are not very soft, we prolong the cooking for a few more minutes.

  3. We remove the basket and let the potatoes cool down a bit. Then we peel them and cut them into cubes of similar size. We put them in a container and add the oil and the sweet and spicy paprika. We stir well.

  4. We discard the water to cook the potatoes and, without washing the glass, we put the washed lettuce leaves and cover them with a little water. We chop them during 4 seconds, speed 4. Drain well with the help of a strainer and dry the chopped lettuce with kitchen paper to add water to the salad. We add it to the potato container.

  5. We peel the carrot and the onion. We bite during 5 seconds, speed 6. We add these vegetables to the potato container.

  6. Chop the octopus reserving some tips of the tentacles to decorate. We put the pieces in the container and add the mayonnaise. We stir well but gently with a spoon so that all the ingredients are impregnated with mayonnaise.

  7. We reserve in the fridge for a couple of hours.

  8. At the time of serving, we place a plating ring on top of the plate and fill it with the salad. Slightly press the surface to compact. We carefully remove the ring and finish decorating with the tips of the tentacles that we had reserved.

More information - Soupy rice with octopus and basil oil

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  1.   susana rp said
    ago 7 years

    Sooo rich it has to be yes

    Reply to Susana Rp