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Polpo alla gallega
(In cammino per Santiago di Compostela)

1 kg di polpo, 3 spicchi d’aglio, 2 cucchiai di olio d’oliva extr., 1 cipolla, 1 cucchiaino di paprica, 1-2 foglie di alloro, 1 mazzetto di prezzemolo, pepe in grani, sale.

Pulite il polpo, togliendo anche gli occhi, e accorciate i tentacoli. Ammorbidite la sua carne sbattendolo più volte contro la spianatoia o altra superficie analoga. Portate a ebollizione circa 3 litri d’acqua in una pentola. Appena bolle immergete il polpo aiutandovi con 2 grosse forchette e toglietelo subito: eseguite questa operazione per 3 volte. Appena l’acqua bolle di nuovo aggiungere l’alloro, la cipolla, il pepe e il prezzemolo legato a mazzetto. Rimettete il polpo nella pentola, coprite e fate cuocere a fiamma bassa finché diventerà tenero (circa 1 ora). Trascorso il tempo indicato scolatelo, sgocciolatelo, lasciatelo raffreddare e tagliatelo in piccoli pezzi. In una terrina a parte preparate il condimento mescolando l’olio, l’aglio tritato finissimo, il pepe, un pizzico di sale e la paprica. Mettete i tranci di polpo nel piatto da portata, condite con l’intingolo preparato e servite.

 

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