{"id":5891,"date":"2022-05-04T16:23:59","date_gmt":"2022-05-04T14:23:59","guid":{"rendered":"https:\/\/cookinglovers.teka.com\/?post_type=recipe&#038;p=5891"},"modified":"2022-05-09T11:11:41","modified_gmt":"2022-05-09T09:11:41","slug":"pulpo-a-la-gallega","status":"publish","type":"recipe","link":"https:\/\/cookinglovers.teka.com\/es\/receta\/pulpo-a-la-gallega\/","title":{"rendered":"Pulpo a la gallega"},"content":{"rendered":"\n<p>En el mundo hay aproximadamente un 2 % de gente a la que no le gusta el pulpo. En el caso del pulpo a la gallega, un estudio de la Universidad de Massachusetts, apuntaba a un descenso del 1 % (ya sab\u00e9is que en todas partes hay gallegos, as\u00ed que no nos sorprende que consiguieran fondos de la universidad para un estudio as\u00ed de relevante). Dicho esto, parece obvio que puedes dar el golpe definitivo de gracia con tu ligue preparando un pulpo a la gallega. Cuidado con que no te quede tierno, que entonces la liamos.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":5892,"template":"","format":[30],"meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"difficulty":[7],"diet_type":[],"recipe_category":[34,48,26],"dish":[52],"technique":[295],"cuisine":[41],"ocassion":[],"time":[14],"collections":[481],"class_list":["post-5891","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","format-receta","difficulty-media","recipe_category-entrantes","recipe_category-aperitivos","recipe_category-principales","dish-pescados-y-mariscos","technique-placa","cuisine-espanola","time-14","collections-un-pais-de-seductores-enamorando-por-el-estomago"],"acf":{"cooking_time":"45","best_recipes_month":true,"featured_recipe_video":false,"video":"","number_of_servings":4,"ingredients":[{"ingrediente":"Pulpo entero","unidades":"2000","nombre_unidad":"gr"},{"ingrediente":"Patatas gallegas o cachelos","unidades":"1500","nombre_unidad":"gr"},{"ingrediente":"Sal gruesa","unidades":"","nombre_unidad":""},{"ingrediente":"Piment\u00f3n (dulce o picante)","unidades":"","nombre_unidad":""},{"ingrediente":"Aceite de oliva virgen extra","unidades":"","nombre_unidad":""}],"preparation_steps":[{"paso":"En primer lugar, para conseguir romper las fibras y que el pulpo quede tierno, congela el pulpo (tradicionalmente, se golpea el pulpo pero resulta m\u00e1s pr\u00e1ctico congelarlo)."},{"paso":"Descongela el pulpo en la nevera la noche anterior a su elaboraci\u00f3n. Limpia bien el pulpo en agua fr\u00eda para quitar cualquier impureza."},{"paso":"Pon una olla grande con agua sin sal a hervir. Cuando arranque a hervir procede a asustar el pulpo 3 veces. Asustarlo significa sumergirlo en el agua hirviendo hasta tres veces."},{"paso":"Procede a cocerlo de 20 a 30 minutos."},{"paso":"Mientras se cuece el pulpo, pela las patatas."},{"paso":"Finalizada la cocci\u00f3n saca el pulpo de la olla y reserva el agua de la cocci\u00f3n. Mant\u00e9n caliente hasta el momento de servir. Seguidamente, agrega las patatas al agua de la cocci\u00f3n del pulpo y cuece hasta que est\u00e9n tiernas. Si tienen un tama\u00f1o muy grande, c\u00f3rtalas previamente por la mitad"},{"paso":"Cuando tengas las patatas cocidas, c\u00f3rtalas a rodajas y coloca encima de un plato de madera redonda, corta el pulpo a trozos con unas tijeras y col\u00f3calos encima de las patatas"}],"chefs_advice":"<span style=\"font-weight: 400;\">Ali\u00f1a con piment\u00f3n al gusto, sal gruesa y un buen chorro de aceite de oliva virgen extra.<\/span>","spotify":"https:\/\/open.spotify.com\/playlist\/3UQCSK9nrpO8FxUTldBSms?si=78d0ba72043c4f9f","film_name":"El bosque animado","film_image":6095,"film_year":"1987","film_gender":"Drama","film_background":"#c7d686","rate_count":"1","rate_value":"1","rate_average":0,"ingredients_import":"","preparation_steps_import":"","vertical_featured_image":5892,"horizontal_featured_image":5894,"gallery":[6028]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pulpo a la gallega | 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