{"id":529,"date":"2019-05-10T10:13:26","date_gmt":"2019-05-10T08:13:26","guid":{"rendered":"https:\/\/www.cephsandchefs.com\/?p=529"},"modified":"2019-05-10T10:13:26","modified_gmt":"2019-05-10T08:13:26","slug":"octopus-galician-style","status":"publish","type":"post","link":"https:\/\/www.cephsandchefs.com\/es\/2019\/05\/10\/pulpo-a-la-gallega\/","title":{"rendered":"Pulpo a la gallega"},"content":{"rendered":"<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-530 size-large\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-01-1024x483.jpg\" alt=\"\" width=\"1024\" height=\"483\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-01-1024x483.jpg 1024w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-01-300x142.jpg 300w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-01-768x362.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><strong>INGREDIENTES:<\/strong><\/p>\n<ul>\n<li>Pulpo de 3 kg.<\/li>\n<li>1 cebolla<\/li>\n<li>Sal gruesa<\/li>\n<li>Aceite de oliva virgen<\/li>\n<li>Piment\u00f3n picante o dulce<\/li>\n<li>Agua<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3N:<\/strong><\/p>\n<p><!--more--><\/p>\n<ol>\n<li>Poner en una olla abundante agua y la cebolla.<\/li>\n<li>Cuando comience a hervir, agarrar el pulpo por la cabeza e introducirlo en tres golpes.<\/li>\n<li>Cocer durante 40 minutos, pinchar para ir comprobando la textura, el pulpo tiene que quedar firme, ni duro ni blando.<\/li>\n<li>Terminada la cocci\u00f3n, retirar la olla del fuego y dejar reposar 15 minutos.<\/li>\n<li>Cortar el pulpo en trozos un poco gruesos.<\/li>\n<li>A\u00f1adir sal, aceite y piment\u00f3n.<\/li>\n<\/ol>\n<p><strong>EMPLATADO:<\/strong><\/p>\n<p>En un plato, preferiblemente de madera, presentar el pulpo en trozos, regado por un buen chorro de aceite de oliva virgen, un pu\u00f1ado de sal gruesa y el piment\u00f3n.<\/p>\n<p><strong>DESCARGA:<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/OCTOPUS-GALICIAN-STYLE.pdf\">Receta en PDF (ingl\u00e9s)<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-533 size-large\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-03-1024x452.jpg\" alt=\"\" width=\"1024\" height=\"452\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-03-1024x452.jpg 1024w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-03-300x132.jpg 300w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-03-768x339.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-532 size-large\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-02-1024x695.jpg\" alt=\"\" width=\"1024\" height=\"695\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-02-1024x695.jpg 1024w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-02-300x204.jpg 300w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2019\/05\/Pulpo-a-la-gallega-02-768x521.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>","protected":false},"excerpt":{"rendered":"<p>Disculpa, pero esta entrada est\u00e1 disponible s\u00f3lo en English.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[16],"tags":[18,17],"class_list":["post-529","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-receta","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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