{"id":332,"date":"2014-12-21T20:45:56","date_gmt":"2014-12-21T19:45:56","guid":{"rendered":"http:\/\/tapas.ch\/?p=332"},"modified":"2023-02-05T22:49:25","modified_gmt":"2023-02-05T21:49:25","slug":"pulpo-a-la-gallega","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/pulpo-a-la-gallega\/","title":{"rendered":"Pulpo a la gallega"},"content":{"rendered":"<p>(galizischer Oktopus)<\/p>\n<p><strong>Zutaten<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>1 Pulpo (0.7&#8230;1kg), meistens tiefgefroren, auch Krake oder Oktopus genannt<\/li>\n<li>1 Zwiebel<\/li>\n<li>Salz (Fleur de sel)<\/li>\n<li>Pimenton de la vera (ger\u00e4uchertes Paprikapulver) und scharfes Paprikapulver<\/li>\n<li>Oliven\u00f6l<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Falls der Pulpo nicht gefroren ist, ihn am Vortag einfrieren. Dadurch wird er zarter. Den Pulpo langsam auftauen und waschen. Er besteht aus den 8 Tentakeln und dem Kopf in der Mitte. Grunds\u00e4tzlich kann man alles essen ausser den Innereien. Hier sind aber vor allem die Tentakel von Interesse.<\/li>\n<li>Zwiebel sch\u00e4len und halbieren.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Wasser in einer sehr grossen Pfanne zum kochen bringen und den Pulpo dreimal hintereinander ins kochende Wasser tauchen und wieder herausnehmen. Auch das macht ihn zarter.<\/li>\n<li>Dann mit der Zwiebel zusammen ca. 50 Minuten kochen bis er zart ist. Zum pr\u00fcfen mit einem Zahlstocher in die Tentakel stechen.<\/li>\n<li>Aus dem Wasser nehmen und 10 Minuten ruhen lassen.<\/li>\n<li>Nun die Tentakel in ca. 1cm dicke Scheiben schneiden. Die Spanier machen das mit einer Schere.<\/li>\n<li>Die St\u00fccke in einer Sch\u00fcssel mit den beiden Paprikapulvern, Salz und \u00d6l gut mischen. Heiss anrichten. D.h. ev. noch in den Ofen zum erw\u00e4rmen. Die Spanier richten es auf einem Holzteller an.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Der Pulpo soll durchaus scharf sein, was man mit scharfem Paprikapulver je nach Geschmack einstellen kann.<\/li>\n<li>Die Bodega Campo Viejo ist so alt wie ich. Wer so lange in der Weinliga spielt, kann nicht falsch liegen. Ein Rioja Urgestein.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table style=\"height: 60px;\" width=\"948\">\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">Campo Viejo Reserva<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Rioja Alta<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">Campo Viejo Wineries<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">85% Tempranillo, 10% Graciano,&nbsp;5% Mazuelo<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.campoviejo.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.campoviejo.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/campo-viejo-reserva\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-334 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Campo-Viejo-Reserva-208x300.jpg\" alt=\"Campo Viejo Reserva\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Campo-Viejo-Reserva-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Campo-Viejo-Reserva-711x1024.jpg 711w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Campo-Viejo-Reserva.jpg 1485w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1537\" aria-describedby=\"caption-attachment-1537\" style=\"width: 900px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7614.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1537 size-large\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7614-1024x768.jpg\" alt=\"DSCN7614\" width=\"900\" height=\"675\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7614-1024x768.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7614-300x225.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7614-900x675.jpg 900w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><figcaption id=\"caption-attachment-1537\" class=\"wp-caption-text\">nicht jedermanns Lieblingsanblick \ud83d\ude42<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1541\" aria-describedby=\"caption-attachment-1541\" style=\"width: 900px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7615.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1541 size-large\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7615-1024x768.jpg\" alt=\"DSCN7615\" width=\"900\" height=\"675\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7615-1024x768.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7615-300x225.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/DSCN7615-900x675.jpg 900w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><figcaption id=\"caption-attachment-1541\" class=\"wp-caption-text\">&#8230;und beim kochen<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>(galizischer Oktopus) Zutaten&nbsp; 1 Pulpo (0.7&#8230;1kg), meistens tiefgefroren, auch Krake oder Oktopus genannt 1 Zwiebel Salz (Fleur de sel) Pimenton de la vera (ger\u00e4uchertes Paprikapulver) und scharfes Paprikapulver Oliven\u00f6l &nbsp;<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/pulpo-a-la-gallega\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Pulpo a la gallega<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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