Tasty, Easy y Sabroso Caldierada de Pulpo Gallego
How are you all doing? Have you ever been on one of those big Spanish ships? Oh it is amazing! Every year there are Tall Ships Races every year in La Coruña, Spain. This is in the Northern part of Spain. This made me remember the History classes some years way back. I enjoyed the description of these big boats and those classes very much. These races are comprised of some 3500 crewmen in these tall ships from 35 countries. These events are so much fun and a day well spend. Hope you enjoyed this bit of history. Now let’s talk about some food.
Well,Well, I am just dreaming of all the tasty and easy food for our festive holidays. I can feel the holidays coming on with the change of weather and am getting a bit nostalgic. Oh, this year seems like it began yesterday. So many things happened this year, it has taken its toll and am grateful for every single minute. But with no regrets, it was fill of joy and wonderful events. I believe I had more than I expected. Yes, my cup runneth over. I surely have lots to give thanks for. I was fortunate to have many celebrations and surely enjoyed my favorite Spanish cuisine. Just thinking of it makes me hungry. Tasty, Easy muy Sabroso Caldierada de Pulpo Gallego (Delicious Galician Octopus with potatoes).
I learned as well that I can buy this at one of the local shops. I was really overjoyed to hear this news. Yes, it is the little things that makes a difference in life. Nothing much, :). Did you know it does not take much to get this delicious seafood dish completed. This is a dish we can find at most Spaniard home for most holiday or festivities. Ok, let’s get on with it and stop wasting time. Yeah that is exactly what I say, smiling.
First, let me tell you about this amazing Spanish woman, who is my lovely mother-in-law and enjoys making all these lovely food. She enjoyed cooking for her family. She always seems to be having a party. Do you know someone like that? I am sure you do. I have never met a latin grandmother who does not like pleasing her family with delicious home made food. When we visit her in Spain, it is the same story. I never complain for any reason. I enjoyed it all. Wouldn’t you?
La abuela (the grandmother) does not know how to make one dish for the day. La abuela es de Galicia and therefore cooks a super delicious finger licking Caldeirada de Pulpo. Hence the name in Gallego. It is a simple dish of octopus and potatoes.
- 4 bags of octopus
- 4 lbs of potatoes
- 1 large onion
- 3-4 tablespoons of paprika (as desired)
- Olive oil as desired
- Open the package of octopus. Place octopus in a baking dish and bake for 15-20 minutes at 350 degrees. After cooking, slice in pieces and place in a large dish to season. Season to taste with paprika, lemon, and olive oil. Mix well. Boil potatoes. Place whole potatoes around the octopus or cut up ins cubes and mix with octopus. Enjoy!
Caldeirada de Pulpo
4 bolsas de pulpo
4 libras de patatas
1 cebolla grande
3-4 cucharas de paprika (como desea)
Aciete de Oliva (deseada)
Sazon al sabor
Abre bolsa de pulpo. Pongaselo en una plato de hornear a 350 para 15-20 minuntos o deseada. Despues de cocinar, se corta y poner en un plato grande para sazonar. Ponga paprika, limon y aciete de oliva. Mescla bien. Sancocha las patatas. Ponga las patatas alrededor del pulpo o mescla con el pulpo, como les gusta. Buen provecho. Despues de cocinar y cortar, pongaselo en algo para servir. Echa paprika, limon y aciete de oliva y mezcla muy bien. Cuese las patatas a su gusto. Pongaselo al rendero del plato o se puede cortar, es a su gusto. Buen Provecho!
Ok, it was surely delicious and my stomach is pleased with that exquisite meal. That wine was not really needed, I already had an appetite. I probably ate more than I should. It was a pleasant evening and the company was lovely so thankful for those unplanned events. If you try this recipe, we would appreciate your comment on the Easy y Sabroso Caldierada de Pulpo Gallego. Felices Fiestas!! See more about the Tall Ship Races.
©Maricela, All Rights Reserved. Written for: Emy Cooks Momentos