Pulpo a la Gallega

The pulpo a la Gallega is an highlight of the Spanish gastronomy. It is as excellent as it is easy and quick to cook. In a stovetop pressure cooker (Es.png olla express), we put the pulpo which has been previously frozen and defrost (to make it tender) together with peeled potatoes, and nothing else. Not even water (the octopus will render it). Once the valve reaches the top, one cooks for another 8 minutes. The timing is not volume-dependent in this way as this is taken into account by the time it takes for the valve to saturate. Once cooked, the pulpo and potatoes are sliced, the latter making a bed for the former. Coarse salt, pimienton and olive oil are generously poured over. And that's ready.