Gazpacho Andaluz (Soup)

5 Plum tomato peeled and seeded
2 Red bell peppers, cored and seeded
1 Garlic cloves, minced
1 Cucumber, halved seeded, and peeled
4 Tablespoon of olive oil
1 Teaspoons freshly ground black pepper
1 Slider bread
1/2 Tablespoon salt

Processed the tomatos, the cucumber and the red bell peppers, during five seconds, then add the garlic, bread, salt, vinegar, mix well and pass through the strainer.
The longer gazpacho sits, the more the flavors develop and the colder the better.
You can serve in a bowl.

Octopus recipe a la gallega

Ingredients for 4 people

1 octopus of 1kg and 1/2, 4 medium potatoes, 1 onion, a few leaves of bay leaf, salt, flaked salt, paprika and extra virgin olive oil.

Elaboration of the octopus to the Galician

I had a frozen octopus that I was going to use for another recipe so it came from pearls. The point is that it is best to freeze it before cooking it because that way you break the muscle fibers that make it harder in the cooking. We removed it 24 hours before the refrigerator to thaw and we threw it into the boiling water with an onion and a few bay leaves.

At the moment of casting it into the water we frighten it 3 times, that is, we put it in and we take it out 3 times, that way we will see how it shrinks (it gets scared). We let it cook already depending on the size. In the case of a medium octopus about 30 minutes will be enough.

We take it out, let it cool and slice the legs. If they are very fat in thinner slices than if they are small legs. We also cut the head in pieces, cleaning it well, that if we do not clean it before cooking (which is preferable) turning it.

In another casserole we cook with a little salt a few slices of potatoes approx. 1 cm.

Processing Time | 45 minutes
Difficulty | Easy


To finish the recipe of octopus to the Galician, we serve in plates of wood (if we have), the potatoes and above the octopus. We add a good jet of extra virgin olive oil, paprika and salt in flakes or fat.