Polbo á feira

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Pulpo a Feira - 5 pasos para hacer una receta deliciosa Pulpo a Feira

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Pulpo a feira Pota de Polbo a feira.jpg
Pulpo á feira
Pulpo a feira with bread and wine Polboafeira.jpg
Pulpo á feira with bread and wine

Receta de Pulpo a Feira: Creando una Perfección Culinaria

Ingredientes:

  1. Pulpo Entero (Aproximadamente 3-4 libras):
    • El corazón del plato, un pulpo fresco entero, es preferible para un sabor y ternura óptimos. Asegúrate de limpiar el pulpo a fondo, eliminando arena u otros residuos.
  2. Sal Marina Gruesa:
    • Una cantidad generosa de sal marina gruesa es esencial para sazonar el agua hirviendo, impartiendo un sabor sabroso al pulpo durante el proceso de cocción.
  3. Pimentón Dulce Español (Pimentón de la Vera):
    • Este pimentón especial, conocido por su distintivo sabor ahumado, añade un toque rico y aromático al pulpo a feira. Se espolvorea generosamente sobre el pulpo, realzando tanto su atractivo visual como su sabor.
  4. Aceite de Oliva Virgen Extra:
    • El elixir dorado de la cocina mediterránea, el aceite de oliva virgen extra se rocía sobre el plato, proporcionando un acabado jugoso y acentuando los sabores del pulpo.
  5. Patatas (Opcional, para Servir):
    • Las patatas pueden incluirse para una comida más sustanciosa. Hiérvelas o cuécelas al vapor hasta que estén tiernas, luego córtalas y sírvelas junto al pulpo.

Instrucciones:

  1. Preparar el Pulpo:
    • Limpia el pulpo a fondo, eliminando cualquier resto de arena o impurezas.
    • Si es un pulpo fresco, congélalo durante al menos 24 horas para ablandar la carne.
  2. Cocinar el Pulpo:
    • Hierve agua en una olla grande, agregando una cantidad generosa de sal marina gruesa.
    • Sumerge suavemente el pulpo dentro y fuera del agua hirviendo tres veces con pinzas para rizar los tentáculos.
    • Cocina a fuego lento durante 45-60 minutos hasta que esté tierno. Deja enfriar ligeramente antes de cortarlo en trozos pequeños.
  3. Servir con Pimentón y Aceite de Oliva:
    • Coloca el pulpo en un plato.
    • Espolvorea generosamente pimentón dulce español sobre el pulpo.
    • Rocía aceite de oliva virgen extra para un acabado brillante.
  4. Opcional: Servir con Patatas:
    • Hiérvelas o cuécelas al vapor hasta que estén tiernas.
    • Córtalas y colócalas junto al pulpo.
  5. Adornar y Disfrutar:
    • Presenta el pulpo a feira en un plato de madera, decorado con más pimentón y un último chorrito de aceite de oliva.
    • Acompáñalo con una copa de vino Albariño fresco para una auténtica experiencia gallega.Pulpo a Feira

See also

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