• Junio, no corras tanto

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    #pic #lovers #instaphoto #instagram #photography #instapic #photo #happiness #Galicia #mırrorselfie #bikini #selflove #goodvibes #selfietime #instaday #istagood #instalike #instamoment #goodtimes #instalove #instagood #june #beauty #primavera #azul #spring #ootd #sun #bikiniseason #bikinilife 𝚅𝙸𝚁𝙶𝙸𝙽𝙸𝙰 IG:virginiaabelleira
    Junio, no corras tanto🐚🦀🌊 . . . #pic #lovers #instaphoto #instagram #photography #instapic #photo #happiness #Galicia #mırrorselfie #bikini #selflove #goodvibes #selfietime #instaday #istagood #instalike #instamoment #goodtimes #instalove #instagood #june #beauty #primavera #azul #spring #ootd #sun #bikiniseason #bikinilife 𝚅𝙸𝚁𝙶𝙸𝙽𝙸𝙰 🦁🐚 IG:virginiaabelleira
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  • Galician Pulpo a Feira – Spanish-Style Octopus

    A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.

    Ingredients (Serves 4):

    * 1 whole octopus (~1.5kg), cleaned
    * Coarse sea salt
    * Sweet or smoked paprika
    * Extra virgin olive oil
    * 4–6 boiled potatoes, sliced

    Instructions:

    1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
    2. Slice tentacles into bite-sized pieces.
    3. Arrange potato slices on a wooden plate. Top with octopus slices.
    4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
    5. Serve warm or at room temperature.

    Spanish Tip:
    For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
    Galician Pulpo a Feira – Spanish-Style Octopus A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime. Ingredients (Serves 4): * 1 whole octopus (~1.5kg), cleaned * Coarse sea salt * Sweet or smoked paprika * Extra virgin olive oil * 4–6 boiled potatoes, sliced Instructions: 1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest. 2. Slice tentacles into bite-sized pieces. 3. Arrange potato slices on a wooden plate. Top with octopus slices. 4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil. 5. Serve warm or at room temperature. Spanish Tip: For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
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  • Spanish Pulpo a la Gallega – Galician Octopus

    A signature seafood dish from Galicia, Spain — tender boiled octopus sliced and served over potatoes, seasoned simply with olive oil, paprika, and sea salt.

    Ingredients (Serves 2):

    * 1 pre-cooked octopus tentacle (or 1 small whole octopus)
    * 2 medium potatoes
    * Extra virgin olive oil
    * Smoked paprika (pimentón)
    * Coarse sea salt

    Instructions:

    1. Boil potatoes with skin until tender. Peel and slice into rounds.
    2. If using raw octopus, boil until tender (~45–60 mins). If pre-cooked, briefly reheat in hot water.
    3. Slice octopus into bite-sized pieces.
    4. Layer potatoes on a plate, top with octopus. Drizzle with olive oil, sprinkle paprika and sea salt.

    Spanish Tip:
    Use high-quality Spanish olive oil and smoked pimentón for authenticity.
    Spanish Pulpo a la Gallega – Galician Octopus A signature seafood dish from Galicia, Spain — tender boiled octopus sliced and served over potatoes, seasoned simply with olive oil, paprika, and sea salt. Ingredients (Serves 2): * 1 pre-cooked octopus tentacle (or 1 small whole octopus) * 2 medium potatoes * Extra virgin olive oil * Smoked paprika (pimentón) * Coarse sea salt Instructions: 1. Boil potatoes with skin until tender. Peel and slice into rounds. 2. If using raw octopus, boil until tender (~45–60 mins). If pre-cooked, briefly reheat in hot water. 3. Slice octopus into bite-sized pieces. 4. Layer potatoes on a plate, top with octopus. Drizzle with olive oil, sprinkle paprika and sea salt. Spanish Tip: Use high-quality Spanish olive oil and smoked pimentón for authenticity.
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