{"id":18238,"date":"2022-08-08T18:33:00","date_gmt":"2022-08-08T16:33:00","guid":{"rendered":"https:\/\/koinecommerce.com\/blog-cerespain\/?p=18238"},"modified":"2023-02-25T21:05:53","modified_gmt":"2023-02-25T19:05:53","slug":"pulpo-a-feira","status":"publish","type":"post","link":"https:\/\/koinecommerce.com\/blog-cerespain\/pulpo-a-feira\/","title":{"rendered":"Pulpo, \u00e1 feira"},"content":{"rendered":"

El Pulpo \u00e1 Feira o a la Gallega es un exquisito plato gallego que se puede degustar en los numerosos restaurantes gallegos o no, existentes en todas las ciudades espa\u00f1olas. Pero donde m\u00e1s se disfruta es en las numerosas ferias o mercados que tienen lugar en Galicia. Es t\u00edpico ver a las \u00abpulpeiras<\/em>\u00bb con sus enormes ollas de cobre, cociendo pulpos.<\/strong><\/p>\n

Muchas personas -o casi todas- se acercan a las ferias no a comprar sino a comer un buen plato de pulpo con \u00abcachelos<\/em>\u00ab. Acompa\u00f1ados de buenos amigos o la familia. Fundamental es acompa\u00f1ar el pulpo \u00ab\u00e1 feira<\/em>\u00bb con un buen vino de las diversas Denominaciones de Origen gallegas o del Bierzo y del sonido de la gaita.<\/p>\n

Tambi\u00e9n se puede comer un pulpo exquisito en la Comarca de El Bierzo -Le\u00f3n-. Es uno de los platos t\u00edpicos de est\u00e1 comarca leonesa. Conocido como Pulpo, a la barciana.<\/strong><\/p>\n

Est\u00e9 plato t\u00edpico es unos de los platos m\u00e1s famosos de la gastronom\u00eda espa\u00f1ola.<\/p>\n

Ingredientes para elaborar el <\/span><\/span><\/strong>PULPO, \u00c1 FEIRA o a la GALLEGA
\n(6 personas)
\n<\/strong><\/span><\/h2>\n

\u00a02 kg de Pulpo
\n1 kg de patatas
\nPiment\u00f3n de las Denominaciones de Origen Piment\u00f3n de la Vera o de Murcia
\nAceite de oliva virgen extra
\nSal gorda<\/p>\n

Elaboraci\u00f3n de est\u00e9 plato t\u00edpico
\n<\/strong><\/span><\/h2>\n

 <\/p>\n

Receta t\u00edpica para disfrutar el Pulpo \u00ab\u00e1 feira o gallega\u00bb en casa.-<\/h3>\n

Se pone una olla al fuego con abundante agua y una cebolla pelada. Cuando el agua est\u00e9 hirviendo se sumerge el pulpo y se saca tres veces, hasta que \u00e9ste se rice. A continuaci\u00f3n se deja cocer durante 45 o 50 minutos. En la misma agua y con el pulpo cociendo se le a\u00f1aden las patatas cortadas en trozos grandes. Estas patatas se las conoce por el nombre de \u00abcachelos<\/strong><\/em>\u00ab. Se cuecen durante los \u00faltimos 20 o 30 minutos, seg\u00fan le guste m\u00e1s o menos cocido. Es importante dejar el pulpo reposar en el agua en el que se coci\u00f3 durante al menos 15 minutos. Ayuda a que el pulpo se ablande<\/p>\n

Una vez cocido el pulpo se saca y se trocea con unas tijeras o se corta con un cuchillo. Se ponen los trocitos de pulpo sobre un plato de madera o una cazuela de barro, acompa\u00f1ados de las patatas cocidas o \u00abcachelos<\/em>\u00ab.<\/p>\n

A continuaci\u00f3n se sazona todo con sal gorda, aceite de oliva virgen extra y piment\u00f3n dulce o picante. No remover despu\u00e9s de sazonar.<\/p>\n

Si quiere ahorrarse cocer el pulpo puede comprarlo ya cocido. En est\u00e9 caso con un kilogramo de pulpo cocido es suficiente para 6 personas.<\/p>\n

Este plato se suele acompa\u00f1ar con pan. Si es de hogaza gallega mejor. \u00a1Que rico!.<\/p>\n

El vino que mejor marida es el gallego o el de la DOP Bierzo<\/strong><\/a>.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

El Pulpo \u00e1 Feira o a la Gallega es un exquisito plato gallego que se puede degustar en los numerosos restaurantes gallegos o no, existentes en todas las ciudades espa\u00f1olas. Pero donde m\u00e1s se disfruta es en las numerosas ferias o mercados que tienen lugar en Galicia. Es t\u00edpico ver a las \u00abpulpeiras\u00bb con sus…<\/p>\n","protected":false},"author":3,"featured_media":18242,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[436],"tags":[897,895,891,892,893,894,896],"class_list":["post-18238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-de-espana","tag-cocer-el-pulpo","tag-elaborar-pulpo-a-la-gallega","tag-pulpo-a-feira","tag-pulpo-a-la-gallega","tag-receta-del-pulpo-a-feira","tag-receta-pulpo-a-la-gallega","tag-receta-tipica-del-pulpo-a-la-gallega"],"yoast_head":"\nPulpo a feira o a la gallega - Blog Cerespain<\/title>\n<meta name=\"description\" content=\"Pulpo, \u00e1 feira o a la gallega. 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