Could you make this dish at home? However, getting an octopus is somewhat complicated, I think it is worth the effort to get it and prepare a delicious Galician octopus with ripe plantain or pulpo a la gallega.
Why combine pulpo a la gallega with a ripe plantain?
I want to tell you that this was a slightly dangerous combination because it is not very common to find a dish that combines a salty and sweet taste in that way. However, the idea of my colleagues and I arise from everyday life, where we see. It is widespread for people to make certain combinations that are sometimes considered forbidden, and still see how they delight in eating.
It is widespread to see how people combine salt soup with a banana, and so many combinations made, hence our need to create this dish. I want to tell you that despite so many fears it worked for us.
The octopus was a little spicy, that was the first bite, and at the time of taking the second bite, it contained the mash, which caused on our palate a sensation of freshness before the spicy caused by the pulpo a la gallega. It was beautiful to be able to enjoy each of the sensations caused by each scoop on our palate.
It is quite intriguing, and I want you to dare to experience it in this simple dish, it is worth it, and also, the octopus cooking time is short, so it will not take you long.
So here I leave this extraordinary recipe of pulpo a la gallega with ripe plantain puree, and I hope you dare to prepare it, you will be craving. Let’s cook.Español
- A small octopus
- 100 ml of white wine.
- Spices to taste.
- 1 teaspoon thyme
- 3 garlic finely chopped.
- Salt and pepper
- 2 ripe plantains
- 1 tablespoon of butter
- A bit of milk.
- 40 g parmesan cheese
- 1 teaspoon of sugar
- In a pot with water, place the halved bananas to cook until they are soft.
- Meanwhile, wash the octopus very well and remove the particles that are in its tentacles. Once well washed, split each octopus’s tentacle, so that they are individual.
- Place the tentacles on a table horizontally. With the opposite side of the knife-edge, gently tap the tentacles. To break the fibers that make it a little hard.
- Place each tentacle in a bowl and add the white wine, the spices you want, thyme, garlic, salt, and pepper. Stir and let marinate for at least 20 to 30 minutes.
- Once the bananas are ready, remove them from the heat, remove the peel, and in a bowl proceed to mash them to form a puree, adding the butter, the milk, the Parmesan, and the sugar, stir and rectify flavors.
- Once the octopus marinade is over, please take it to a skillet with a little oil, leaving it alone for 2 minutes. Remove from heat.
- To serve, put the puree on the plate and top of the octopus. You can add a béchamel sauce with chopped garlic to the plate.
Enjoy your meal!
Accompany this delicious Galician octopus with mashed ripe plantain with a good portion of green rice.