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Pulpo a la gallega

Categoría
Pescados y mariscos
Dificultad
Medio
Porciones
3

Ingredientes

  • 2 cucharadas de sal
  • 1 hoja de laurel
  • Pimienta guayabita entera
  • ½ taza de vino tinto de cocina
  • 1 pulpo entero, de aproximadamente 1 kilo
  • 4 papas pequeñas peladas
  • ¼ taza de aceite de oliva
  • Sal marina al gusto
  • ½ cucharadita de pimentón seco

Preparación

  1. Poner en una olla grande unos 3 litros de agua a hervir y luego agregar las 2 cucharadas de sal, la hoja de laurel, los granos de pimienta y la ½ taza de vino tinto.
  2. Tomar el pulpo por la cabeza y sumergirle el cuerpo en el agua hirviendo 3 veces (lo que se llama "asustar el pulpo").
  3. Una vez hecho este procedimiento, sumergir el pulpo entero, bajar a fuego medio y cocinar por aproximadamente 45 minutos.
  4. Transcurrido ese tiempo, añadir las papas cortadas en láminas de medio centímetro de grosor y cocinar por 15 minutos más.
  5. Retirar el pulpo y las papas, y reservar.
  6. Cortar los tentáculos del pulpo y descartar la cabeza.
  7. Luego, rebanar los tentáculos en rodajas de 1 centímetro de grosor y colocarlos en una bandeja junto con las papas.
  8. Rociar con aceite de oliva y espolvorear con sal gruesa y pimentón seco.