watched the actual show on reserve - was awesome and Anthony Bourdain is hysterical - one of my favorite chefs!! Imagine he makes fun of Guy Fieri AGAIN?! ha amazing!
The best way to cook it is in a fast pressure cooker for 8 min with a bed of thick potato slices WITHOUT ANY WATER, spices or salt, NOTHING, just the octopus and the potatos. The octopus releases a lot of liquid and it cooks in its own juices. After the 8 minutes, leave it in the pot for some minutes till the pressure goes down.
Ufff not a la gallega. So that the skin of the meat does not separate you have to remove and put the octopus three times from the pot before boiling it. The paprika is enchanted at the end only with salt and olive oil. Im from Galicia.
Explica lo que dijiste de ''the paprika is enchanted at the end only with salt and olive oil''. Cómo que se encanta la paprika al final? y por otro lado, qué lo haría que fuera un verdadero pulpo a la gallega?
That looks phenomenal, but it seems to be a lot of octopus will be left over unless you are feeding quite a few. What does one do with leftover Octopus ?
lovenow If it concerns me; there will be NO leftover Octopus...soooo delicious ! If you do have leftover ( I cannot imagine) you take a clean pot, add the leftover in and cover with olive oil. Weeks after the octopus will still be good and you can take it out for grilling or in a salad or..just eat it like that as a snack..! Left over Octopus...tttssss...how silly...LoL
No. That's not "Pulpo a la Gallega". You don't cook it ina broth. You dip it in the boiling water 3 times, 3 seconds each time to "scare it" before leaving it inside the pot. That keeps the skin attached to the meat, and doesn't look like his... Why not calling it "Octopus boiled in broth, kind of a la Gallega but not really"?
este no fue a Galicia en su puta vida. inspired? si hasta perdió la piel,ni siquiera sabe que hay que asustarlo. primero se cuece el pulpo como dios manda y después se hace el inspired
"I'm gonna be gentle with it..."
*stabs octopus directly in the face*
😂😂😂
OMG, LOL!!!
@ Hauling cattle in NZ @ 50-57 tons gross.-
3x decks sheep & or 2 decks cattle.;
th-cam.com/video/juUb_ymW3PU/w-d-xo.html
th-cam.com/video/H8r_mGNatl8/w-d-xo.html - Stock sale yards
th-cam.com/video/RyoFfk_Qb74/w-d-xo.html - Hay haulage.
th-cam.com/video/VrE877Ut0nI/w-d-xo.html - Timber Trucks.
th-cam.com/video/g-BnwyBK5Hk/w-d-xo.html .Classic jimmy Chip truck
RIP ANTHONY BOURDAIN
watched the actual show on reserve - was awesome and Anthony Bourdain is hysterical - one of my favorite chefs!! Imagine he makes fun of Guy Fieri AGAIN?! ha amazing!
I like the way he says octopus
The best way to cook it is in a fast pressure cooker for 8 min with a bed of thick potato slices WITHOUT ANY WATER, spices or salt, NOTHING, just the octopus and the potatos. The octopus releases a lot of liquid and it cooks in its own juices. After the 8 minutes, leave it in the pot for some minutes till the pressure goes down.
Octopuss love it!
waoooo amaizing the first ingredient is ham? or baccon, thanks, hugs from mexico
Bravo, Maestro!
"let's be gentle with it" ... ***shank*** lol
Ufff not a la gallega. So that the skin of the meat does not separate you have to remove and put the octopus three times from the pot before boiling it. The paprika is enchanted at the end only with salt and olive oil. Im from Galicia.
Explica lo que dijiste de ''the paprika is enchanted at the end only with salt and olive oil''. Cómo que se encanta la paprika al final? y por otro lado, qué lo haría que fuera un verdadero pulpo a la gallega?
He is overwhelmingly french 😂😂
Putain! 🥖🥖
This guy really knows what he's doing. Great Video! & Now I'm hungry :P
... Now where do I find an octopus to cook and gross out my roommates :/
Hey Eric, you have the same hair as your friend!
That looks phenomenal, but it seems to be a lot of octopus will be left over unless you are feeding quite a few. What does one do with leftover Octopus ?
lovenow If it concerns me; there will be NO leftover Octopus...soooo delicious !
If you do have leftover ( I cannot imagine) you take a clean pot, add the leftover in and cover with olive oil. Weeks after the octopus will still be good and you can take it out for grilling or in a salad or..just eat it like that as a snack..! Left over Octopus...tttssss...how silly...LoL
Linguine , garlic , squid ink , fennel , parsely, lemon. Yumo .
@@Verhoh I had never heard of leftover octopus my self either. I had to google the concept!
Just eat it man..
You should try it before you judge it. I feel bad for you if you never try new things.
No. That's not "Pulpo a la Gallega". You don't cook it ina broth. You dip it in the boiling water 3 times, 3 seconds each time to "scare it" before leaving it inside the pot. That keeps the skin attached to the meat, and doesn't look like his...
Why not calling it "Octopus boiled in broth, kind of a la Gallega but not really"?
Octopus A La Gallega reminds him of his childhood? lol
This is great,but is not A La Gallega...
el pimemton se hecha por encima junto al aceite cuando se sirve!
Y le faltó la papa
❤️
Bourdain hanged himself from a door knob.. no way
Also, wtf parsley, black pepper, SHERRY? It's just smoked paprika over the cooked slices and olive oil. Go back to Galicia please
+Tomás Outsider so
The potatoes?
Vinegar??mmmm in Spain... mmmmmm ma sei sicuro?
We use a lot of vinegar in Spain
please remove "a la gallega" from this video,... this recipe do not have nothing related to a the traditional recipe.
Ha musha gente que no sabe na' de na'
It’s not pulpo a la gallega , please do not put anything on the water, that’s the reason the octopus lost half of the skin.
True that.. maximum one whole onion and a little touch of red wine just to
make the color even nicer.. the magic is the octopus flavour itself..
👍
no tienes ni idea chulo
este no fue a Galicia en su puta vida. inspired? si hasta perdió la piel,ni siquiera sabe que hay que asustarlo. primero se cuece el pulpo como dios manda y después se hace el inspired
@@cantinflash1734 Hauling cattle in NZ @ 50-57 tons gross.-
3x decks sheep & or 2 decks cattle.;
th-cam.com/video/juUb_ymW3PU/w-d-xo.html
th-cam.com/video/H8r_mGNatl8/w-d-xo.html - Stock sale yards
th-cam.com/video/RyoFfk_Qb74/w-d-xo.html - Hay haulage.
th-cam.com/video/VrE877Ut0nI/w-d-xo.html - Timber Trucks.
th-cam.com/video/g-BnwyBK5Hk/w-d-xo.html .Classic jimmy Chip truck
I love octopus Ive cooked it several ways and ended up like rubber bah
Im just here to say that yo dont ever do octopus with RED Wine, SMH
So confused with time to cook. Some chefs say 1 hour. Some say 3 hours.
Way too much olive oil! Are you insane???
the only problem here is his french accent
+Viki Law How is that a problem??
The more French your accent the better at cooking you are.