{"id":4848,"date":"2015-05-06T17:42:37","date_gmt":"2015-05-06T15:42:37","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=4848"},"modified":"2017-12-09T18:18:38","modified_gmt":"2017-12-09T17:18:38","slug":"pulpo-a-la-gallega","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/pulpo-a-la-gallega\/","title":{"rendered":"Recette de poulpe \u00e0 la galicienne (\u00ab pulpo a la gallega \u00bb). Tapas espagnoles."},"content":{"rendered":"\n<p>Le <strong>poulpe \u00e0 la galicienne<\/strong>\u00a0(ou \u00ab pulpo a la gallega \u00bb, en espagnol) est l\u2019une de mes tapas pr\u00e9f\u00e9r\u00e9es (avec la permission des <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2012\/12\/oeufs-casses.html\">\u0153ufs cass\u00e9s<\/a><\/strong> et les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/05\/patates-braves.html\"><strong>patates braves<\/strong><\/a>). Sp\u00e9cialit\u00e9 de Galice, une tr\u00e8s belle r\u00e9gion juste au nord du Portugal, ces tapas sont tr\u00e8s appr\u00e9ci\u00e9es dans toute l\u2019Espagne. D\u2019ailleurs, les Galiciens l\u2019appellent poulpe \u00ab a feira \u00bb, c\u2019est \u00e0 dire, poulpe de foire, car depuis tr\u00e8s anciennement, on trouve des stands \u00e0 poulpes dans toutes les foires.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire le poulpe \u00e0 la galicienne\u00a0?<\/h2>\n<p>Le poulpe \u00e9tait pr\u00e9par\u00e9 par la \u00ab\u00a0<i>polbeira \u00bb<\/i>\u00a0litt\u00e9ralement, la madame qui s\u2019en charge du poulpe.On dit toujours qu\u2019il n\u2019y a pas meilleur poulpe \u00ab a feira \u00bb que celui fait par une \u00ab\u00a0<i>polbeira \u00bb<\/i>. N\u00e9anmoins, on peut faire du <strong>poulpe \u00e0 la galicienne<\/strong> \u00e0 la maison presque aussi bon que le poulpe de \u00ab\u00a0<i>polbeira \u00bb<\/i>.<\/p>\n<p><a href=\"https:\/\/flic.kr\/p\/SKJQeY\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9201\" src=\"http:\/\/164.132.101.213\/fr\/wp-content\/uploads\/2015\/05\/poulpe.jpg\" alt=\"Poulpe (flickr.com)\" width=\"640\" height=\"480\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/poulpe.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/poulpe-284x213.jpg 284w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>La recette n\u00e9cessite peu d\u2019ingr\u00e9dients, elle est tr\u00e8s simple et sans effort, \u00e0 l\u2019exception de la gestion de la cuisson du poulpe tout entier \ud83d\ude09 Voici la recette. C\u2019est parti\u00a0!<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/pulpo-a-la-gallega.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Pulpo a la gallega\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/pulpo-a-la-gallega.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/pulpo-a-la-gallega-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/pulpo-a-la-gallega-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/05\/pulpo-a-la-gallega.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pulpo-a-la-gallega\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de poulpe \u00e0 la galicienne (\u00ab pulpo a la gallega \u00bb). Tapas espagnoles.<\/h2>\n<span id=\"post-ratings-4848\" class=\"post-ratings\" data-nonce=\"604871060f\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4848_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(4848, 1, '1 Star');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4848_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(4848, 2, '2 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4848_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(4848, 3, '3 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4848_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(4848, 4, '4 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4848_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4848, 5, '5 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,84 \/ 5. Votes: 97<\/div><\/span><span id=\"post-ratings-4848-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H>1 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-12-09\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire le poulpe \u00ab \u00e0 la galicienne \u00bb (pulpo a la gallega). Recette facile. L'une des tapas tr\u00e8s populaires dans le nord de l'Espagne. C'est tr\u00e8s bon !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">1 poulpe (d\u00e9congel\u00e9)<\/li>\n<li itemprop=\"recipeIngredient\">Huile d\u2019olive extra-vierge<\/li>\n<li itemprop=\"recipeIngredient\">Paprika doux<\/li>\n<li itemprop=\"recipeIngredient\">Paprika fort (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">Fleur Sel ou gros sel<\/li>\n<\/ul><b>Pour la cuisson du poulpe\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">1 gros oignon<\/li>\n<li itemprop=\"recipeIngredient\">2 feuilles de laurier<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<br \/>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dans un grand faitout, porter \u00e0 \u00e9bullition une abondante quantit\u00e9 d\u2019eau avec l\u2019oignon \u00e9pluch\u00e9 et les feuilles de laurier.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019eau bout, prendre le poulpe par la t\u00eate, le faire tremper et sortir lentement environ 3 fois. Ce processus est appel\u00e9 \u00ab\u00a0effrayer le poulpe \u00bb, car d\u00e8s qu\u2019on l\u2019\u00e9bouillante, il semble effray\u00e9. B\u00eatises mises \u00e0 part, en faisant \u00e7a la peau du poulpe ne va pas se d\u00e9coller\/d\u00e9chirer pendant la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Apr\u00e8s la troisi\u00e8me fois, laisser cuire le poulpe \u00e0 feu moyen fort pendant 30 \u00e0 45 minutes, en fonction de sa taille. Pour v\u00e9rifier si le poulpe est d\u00e9j\u00e0 cuit et tendre, le piquer avec un couteau.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9teindre le feu et laisser le reposer dans l\u2019eau pendant 5 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et laisser ti\u00e9dir jusqu\u2019\u00e0 ce que l\u2019on puisse le manipuler sans se br\u00fbler.<\/li>\n<li itemprop=\"recipeInstructions\">Couper les tentacules du poulpe en morceaux de 1 ou 2 centim\u00e8tres avec des ciseaux.<\/li>\n<li itemprop=\"recipeInstructions\">Placer les tranches de poulpe sur une grande assiette et assaisonner selon votre go\u00fbt avec de la fleur de sel, du paprika doux et fort et un g\u00e9n\u00e9reux filet d\u2019huile d\u2019olive extra-vierge.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat. Servir aussit\u00f4t. Bonne d\u00e9gustation\u00a0!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><br \/>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Si possible, servir le poulpe \u00e0 la galicienne sur une assiette ou planche en bois. En Espagne on trouve des assiettes en bois sp\u00e9ciales pour le poulpe.<\/li>\n<li>Il ne faut absolument pas saler l\u2019eau de cuisson pour ne pas durcir le poulpe.<\/li>\n<li>Si d\u00e9sir\u00e9, on peut servir le poulpe sur une couche de rondelles de pommes de terre cuites.<\/li>\n<li>Si elle a \u00e9t\u00e9 pr\u00e9alablement nettoy\u00e9e, vous pouvez \u00e9galement servir la t\u00eate du poulpe ou la garder pour une autre pr\u00e9paration.<\/li>\n<li>On utilise du poulpe d\u00e9congel\u00e9, car le processus de cong\u00e9lation rend le poulpe plus tendre. Pour le d\u00e9congeler, placez-le au r\u00e9frig\u00e9rateur la veille.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment faire le\u00a0poulpe \u00e0 la galicienne (\u00ab pulpo a la gallega \u00bb)<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire le poulpe \u00ab \u00e0 la galicienne \u00bb (pulpo a la gallega). Recette facile. L&rsquo;une des tapas tr\u00e8s populaires dans le nord de l&rsquo;Espagne. C&rsquo;est tr\u00e8s bon !<\/p>\n","protected":false},"author":1,"featured_media":10500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"poulpe \u00e0 la galicienne","_yoast_wpseo_metadesc":"Comment faire le poulpe \u201c\u00e0 la galicienne\u201d (pulpo a la gallega). Recette facile. L'une des tapas tr\u00e8s populaires dans le nord de l'Espagne. C'est tr\u00e8s bon !","footnotes":""},"categories":[1049,13,20,843],"tags":[940,442,1136],"class_list":["post-4848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espagnole","category-tapas","category-recette","category-poisson-et-fruits-de-mer","tag-tapas","tag-pulpo","tag-poulpe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de poulpe \u00e0 la galicienne (\u00ab pulpo a la gallega \u00bb). Tapas espagnoles.<\/title>\n<meta name=\"description\" content=\"Comment faire le poulpe \u201c\u00e0 la galicienne\u201d (pulpo a la gallega). Recette facile. L&#039;une des tapas tr\u00e8s populaires dans le nord de l&#039;Espagne. 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