{"id":2296,"date":"2020-10-27T13:03:10","date_gmt":"2020-10-27T12:03:10","guid":{"rendered":"https:\/\/www.carnicasiglesias.com\/?p=2296"},"modified":"2020-12-11T08:16:38","modified_gmt":"2020-12-11T07:16:38","slug":"agosto-la-pulperia-de-paco-pulpo-a-la-gallega","status":"publish","type":"post","link":"https:\/\/www.carnicasiglesias.com\/zh-hant\/recetas\/agosto-la-pulperia-de-paco-pulpo-a-la-gallega\/","title":{"rendered":"AGOSTO: LA PULPER\u00cdA DE PACO &#8211; PULPO A LA GALLEGA"},"content":{"rendered":"<p><strong>INGREDIENTES:<\/strong><\/p>\n<ul>\n<li>1 pulpo de 2 a 3 kg.<\/li>\n<li>1 kg de patatas gallegas<\/li>\n<li>Sal gruesa (al gusto)<\/li>\n<li>Piment\u00f3n dulce o picante (o mixto, depende del gusto de cada uno)<\/li>\n<li>Aceite de oliva virgen extra<\/li>\n<li>Agua<\/li>\n<\/ul>\n<p><strong>MODO DE PREPARACI\u00d3N:<\/strong><\/p>\n<p>1. Es muy importante ablandar el pulpo antes de cocinarlo y si lo congelamos esto ayuda a que la carne quede m\u00e1s tierna o comprarlo directamente congelado.<br \/>\n2. A la hora de cocinar lo pasamos un poco por agua fr\u00eda para quitar posibles impurezas.<br \/>\n3. Ponemos una cazuela (la m\u00e1s grande que tengamos) al fuego con agua, no a\u00f1adimos sal pues el pulpo se sala al final, en la presentaci\u00f3n.<br \/>\n4. Cuando empieza a hervir a\u00f1adimos el pulpo, lo cogemos por la cabeza y \u201clo asustamos\u201d, esto consiste en meter y sacar el pulpo 3 veces de la cazuela para conseguir que el pulpo se quede tieso y no se le caiga la piel durante la cocci\u00f3n.<br \/>\n5. Cocemos el pulpo durante unos 35-40 a fuego medio dependiendo del tama\u00f1o (lo normal es cocer un pulpo de 1,8 kg \u2013 2 kg, con 30-35 es suficiente<br \/>\n6. Hay que pincharlo de vez en cuando para ver c\u00f3mo est\u00e1 de duro<br \/>\n7. Mientras est\u00e1 cociendo, pelamos, lavamos y troceamos las patatas a la mitad. Reservamos.<br \/>\n8. Cuando acabemos de cocer el pulpo lo dejamos reposar unos minutos y luego lo sacamos a una fuente. En la misma agua echamos las patatas y cocemos durante 20 minutos.<br \/>\n9. Cortamos el pulpo con unas tijeras de cocina, las patas en trozos de 1 cm de grosor y la cabeza en trozos peque\u00f1os.<br \/>\n10. Lo servimos en plato de madera con una base de patatas.<br \/>\n11. Salamos con sal gorda, espolvoreamos con el piment\u00f3n (picante o dulce) y rociamos con un poco de aceite de oliva virgen extra.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES: 1 pulpo de 2 a 3 kg. 1 kg de patatas gall &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.carnicasiglesias.com\/zh-hant\/recetas\/agosto-la-pulperia-de-paco-pulpo-a-la-gallega\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;AGOSTO: LA PULPER\u00cdA DE PACO &#8211; PULPO A LA GALLEGA&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>AGOSTO: LA PULPER\u00cdA DE PACO - 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